Oven Roasted Cod with Poblano Pepper Garlic Cream Sauce
This summer finds me with an abundance of poblano peppers in my garden and a desire to do something with them other than the traditional "Stuff and Serve."
Inspired by the thick, shiny green fruit with a hearty flavor reminiscent of a strong green pepper (no heat), I set out to make a thick, garlicky sauce to pair with any protein.
What I wound up with was nothing short of incredible!
This easy to make Poblano Pepper Garlic Cream was not only the PERFECT accompaniment to my cod, but baking it over a bed of cauliflower rice made a well-balanced, complete Lean and Green Meal my family loved.
Try this with fish, chicken or even pork medallions- I promise you'll love it!
2 pounds flaky white fish, such as cod, flounder or halibut
1 Tablespoon of Stacey Hawkins Garlic and Spring Onion Seasoning
5.5 ounces poblano peppers, seeded & sliced
1 C sour cream
5 C riced cauliflower, uncooked
- 1/4 C water
pinch of Dash of Desperation
Preheat oven to 375° F.
- Place peppers, sour cream and seasoning into a food processor. Pulse until fully blended.
Add the cauliflower to the bottom of a 9x12 baking dish. Place the fish on top of the cauliflower in a single layer. Season with a little Salt & Pepper or a pinch of Dash of Desperation.
- Dollop the pepper mixture over the fish equally, spreading evenly over the fish with the back of a spoon.
- Pour the water into the cauliflower (pour in a corner of the dish as to not disturb the sauce.)
- Bake for 25-35 minutes until fish is fully cooked, opaque and flaky. May take longer for fish over 1/2" thickness.
- Divide everything into 4 equal portions and serve hot.
Recipe Notes & Optavia Counts
Serving Size is 7 oz fish, 1/4 of the sauce, 1.5 C cauliflower rice.
1 - Leanest
3 - Green
1.5 - Condiments
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