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Baked Cod with Fennel Purée and Cauliflower Rice

Great flavor doesn’t have to be difficult, and this recipe is an easy way to enjoy a variety of vegetables.


Fennel Purée


  • 2 teaspoons olive oil
  • 2 fennel bulbs, sliced
  • 1 stalk (100 g) celery, diced
  • 2 cloves garlic, peeled
  • 1 teaspoon capers
  • Zest of 1 lemon
  • 1¼ cup (35 g) fresh spinach, loosely packed


  1. For the fennel purée, heat the olive oil in a small pan over medium heat.
  2. Add the fennel, celery, garlic and sweat until tender.
  3. Cover the vegetables with water and let simmer for 10 minutes.
  4. Drain the mixture, reserving the liquid for later use.
  5. Place the mixture into the Vitamix container with the capers, lemon zest, spinach and a splash of the reserve water.
  6. Select Variable 1, start the machine and slowly increase to its highest speed.
  7. Blend for 1 minute.
  8. Place in a bowl and hold warm for later use.

Cauliflower Rice


  • 1 head of cauliflower, broken into florets
  • 1 Tablespoon extra virgin olive oil, optional
  • Juice of ½ lemon
  • fresh herbs


  1. For the cauliflower rice, place a handful of cauliflower into the Vitamix container at a time. Select Variable 5 and pulse 2 to 3 times or until you have a fine crumble.
  2. Place into a bowl and repeat until all the cauliflower is chopped. Do not add too much cauliflower at once, as this will result in uneven pieces.
  3. In a large saute pan, heat the oil over medium heat, add the cauliflower and cook for about 5 minutes. Add your fresh herbs and season with salt, pepper and lemon juice



  • 4 pieces (720 g) cod
  • ⅛ teaspoon salt, optional
  • ⅛ teaspoon ground black pepper
  • 1 teaspoon olive oil


  1. Place the cod on a parchment lined baking sheet, drizzle with olive oil and season with salt and pepper. Bake in a preheated 350°F (180°C) oven for 10 to 12 minutes.
  2. To serve, place the purée in the center of the dish, add a spoon full of rice and top with the baked cod.

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