Gluten-free | Dairy-free | Paleo | Primal | Low-Carb | Ketogenic
- 24 oz barramundi fillets 4 fillets
- 4 Tbsp olive oil (1 Tbsp per fillet)
- 8 tsp lemon juice (2 tsp per fillet)
- 1 tsp dried dill (¼ tsp per fillet)
- ½ tsp salt (⅛ tsp per fillet)
- 1 lb frozen cauliflower florets (or 1 medium head cauliflower, chopped), about 4 cups
- 2 Tbsp butter or non-hydrogenated shortening
- 2 Tbsp mayo
- ¼ tsp salt
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Preheat oven to 400 degrees.
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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.
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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.
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Add the mayo and blend until smooth, about 1-2 minutes.
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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!
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Salt to taste.
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.