Instructions

Preheat the oven to 450 F.
Cut cauliflower stems off, slice garlic, cut tomato in 4.
Toss cauliflower, almond crumbs, garlic and tomatoes with salt and 2 Tbsp of olive oil, put them in baking pan and bake 25 minutes
Cut cod filet into 4 equal pieces, season them with salt.
Preheat 12” nonstick skillet to a medium high, pour in remaining 2 Tbsp of olive oil, when it heats up add the fish.
Sear filet from one side for 5 minutes then add butter to the pan, flip the fish gently with wide spatula and sear from another side for another 5 minutes or enough time to cook pieces through.
Transfer ready pieces to a paper towel and let rest in a worm place, reduce the heat to a low, don’t through remained contents out of the pan.
Add capers to the pan and turn off the flame, once the it cools down add fresh lemon juice and mix all together with skillet contents, transfer the mixture to a ramekin for the later use as the caper sauce.
Plate fish, top with the caper sauce and cilantro, put roasted cauliflower on the side.

This is a recipe by

Kirill Olkhovsky