One Skillet Moroccan Tomato Cod


4 tablespoons olive oil, divided
1 head cauliflower, chopped
6 garlic cloves, minced
1 tablespoon RawSpiceBar's ras el hanout
Kosher salt, to taste
1/3 cup white wine vinegar
1 cup green olives, diced
1 pound cod fillets
2 lemons, juice and zest
1 bunch cilantro, chopped

1. Place cod on plate and pat dry, season with salt, oil and ras el hanout. Marinate, 20 minutes to 1 hour.
2. Heat oil in large nonstick skillet over medium-high heat. Add cauliflower; sauté 2 minutes. Add minced garlic, 1/2 of ras el hanout, salt and sauté, until cauliflower is crisp-tender.
3. Add vinegar and reduce heat to medium-low; simmer until most of vinegar is absorbed, about 2 minutes. Transfer to large bowl. Toss in stuffed olives and 1 tablespoon brine. 
4. Heat large nonstick skillet over medium-high heat. Add fish to skillet and cook until opaque in center, 2 to 3 minutes per side. Carefully transfer fish to platter. 
5. Add lemon juice and zest and green olives to skillet and stir 1 minute; pour over fish. Spoon cauliflower mixture around fish, sprinkle with cilantro, and serve.

Global, Salt Free Spices.

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