Cajun-spiced cod with cauliflower dirty rice

Makes: four servings; enjoy leftovers tomorrow

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Step 1

Thinly slice white mushrooms. Drain and mince roasted red peppers. Thinly slice green onion, keeping the whites and greens separate. Dice celery and carrot.

Step 2

Heat 5 tbsp olive oil in a skillet over medium heat. Add white mushrooms, garlic, 2 ½ tsp cajun seasoning, bay leaf, salt, and pepper. Cook 5 minutes, until mushrooms are browned. Add the whites of the green onion, the carrot, celery, and roasted red peppers. Cook 5 minutes more.

Step 3

Meanwhile, grate cauliflower on the large holes of a box grater until a rice-like texture forms. (Alternatively, pulse in a food processor or blender.) When the vegetables have cooked, add cauliflower and 10 tbsp water; season with salt and pepper to taste and cook 5 minutes more.

Step 4

Meanwhile, pat cod dry and season with salt, pepper and remaining 5 tsp cajun seasoning. Heat the remaining 5 tbsp olive oil in a skillet (preferably non-stick) over medium-high heat. Add cod and reduce heat to medium. Cook 3 minutes per side, until flaking easily with a fork.

Step 5

Cut the lemon into wedges. Divide cauliflower rice onto plates, discarding the bay leaf. Top with the greens of the green onion and a cod fillet. Drizzle with lemon to serve.