Panko Cod with Truffle Mushroom Sauce served over Cauliflower Fritters and Green Beans

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1st prep the green beans and cauliflower fritters. For the green beans, cut off the ends and chop some garlic, then toss in olive oil with your chopped garlic and sprinkle salt, pepper, smoked paprika (optional), and parmesan, then put these in the oven or air fryer at 350 for 15 min. For the Cauliflower Fritters, remove water from cooked riced cauliflower, add an egg (or two), parmesan, salt, pepper, smoked paprika (optional), and fry them up with some olive oil! For the sauce, first chop some shallots, garlic, mushrooms, and parsley. Add truffle butter and regular butter to a sauce pan and start cooking your shallots, garlic, mushrooms, and parsley. Add in some whole cherry tomatoes (you want them whole so you can remove the skins later). Add in some lemon and a little bit of sherry and let it reduce. Keep adding lemon, truffle butter and Sherry as needed. Once you remove the tomato skins, crush or blend the tomatoes and add them back to the sauce pan. For the Fish, pat the filets dry and coat with egg then roll in Panko (I used Italian style panko this time b/c that's what I had) and fry in olive oil. To plate, start with your Cauliflower Fritters on the bottom, add your green beans, then stack the fish on top and cover with sauce and finish with parsley garnish. Enjoy! :)