Healthy 20 Minute Dinner - Lemon Dill Fish Over Cauliflower Mash

Sunday, February 05, 2017

This easy dinner includes lots of cauliflower and is friendly to special diets, like gluten-free, grain-free, low-carb and ketogenic!

At the end of my last post, I mentioned that my Lemon Dill Fish recipe is delicious served over Mashed Cauliflower. The combination results in a super easy dinner that can be on the table in 20 minutes, and is friendly to special diets like gluten-free, grain-free, low-carb and ketogenic.

And yes, I've been on a mashed cauliflower kick lately.

I already provided shopping tips and tricks to make the recipes as easy as possible in my Mashed Cauliflower and Lemon Dill Fish posts, so I won't repeat myself. Feel free to click the post links to get those recipes and/or read the tips and tricks.

Combine these two dishes for a healthy, gluten-free and low-carb 20 minute dinner!

This meal can be completed easily in 20 minutes because you can make the mashed cauliflower while the fish is in the oven. Just remember to spoon the pan sauce from the fish over the mashed cauliflower.

Let's get on with it so you can get a healthy dinner on the table!


Lemon Dill Fish over Cauliflower Mash

Gluten-free | Dairy-free | Paleo | Primal | Low-Carb | Ketogenic
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes 4 servings 

Lemon Dill Fish Ingredients:
-          4 4-6 oz fish fillets

-          4 Tbsp olive oil (1 Tbsp per fillet)
-          8 tsp lemon juice (2 tsp per fillet)
-          1 tsp dried dill (1/4 tsp per fillet)
-          ½ tsp salt (1/8 tsp per fillet)

 
 
Mashed Cauliflower Ingredients:

-     1 lb frozen cauliflower florets or 1 medium head cauliflower, chopped (about 4 cups)
-     2 Tbsp butter (or Spectrum butter flavored shortening for vegan version)
-        2 Tbsp mayo (Just Mayo by Hampton Creek for vegan version, Chosen Foods Mayo for Paleo version)
-        ¼ tsp salt

Directions:
Preheat oven to 400 degrees.
Spread half of the olive oil in the bottom of a baking dish. Arrange the fish in a single layer. Pour lemon juice over each fillet, followed by olive oil, using your finger or the back of a spoon to spread it evenly over the fish. Sprinkle dill and salt over each fillet. Cover the baking dish tightly with foil and use a knife to poke 2 holes over each fillet. Cook in preheated oven for 15 minutes.

While fish is in the oven, Steam cauliflower for 8 minutes, either in a steaming basket over boiling water on the stove, or in its bag in the microwave (cut a hole in the bottom and drain excess water after cooking if using this method). Place steamed cauliflower in blender with butter and salt. Let sit for a few minutes while the butter melts and softens.

Add the mayo and blend until smooth, about 1-2 minutes.

Remove foil from the fish immediately after removing from the oven. Serve fish on top of the mashed cauliflower. Don’t forget to pour the remaining juice in the pan from the fish over the cauliflower as a sauce. It’s delicious!

Salt to taste.


What do you think of this meal? Let me know in the comments below!


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