Cut the cauliflower into rough pieces and cook in salted water until soft. Then drain it well.
Blend the cauliflower with the butter and nutmeg into a smooth, creamy mash. Season with a little salt if needed.
Finely chop the dill and set it aside briefly. Pat the cod dry.
Heat the olive oil in a frying pan and fry the cod over a medium heat on both sides until cooked and it flakes slightly.
Stir a small amount of the dill into the cauliflower mash, or scatter it on top at the end, depending on how strong you like the flavour.
Divide the cauliflower mash between plates, place the cod on top and scatter over the remaining dill.
Good to know
So simple and so good: creamy, mild and pleasantly light. A meal that's simply satisfying.
Swaps
Cod → coley (similar protein content and usually a bit cheaper), butter → ghee (contains only traces of lactose, suits high heat), dill → parsley (also provides vitamin K and fresh herby notes), olive oil → avocado oil (mild flavour, mainly monounsaturated fats)
Allergens
Contains fish and milk from the cod and butter. Usually suits children well if the fish is served free of bones; in pregnancy, well-cooked cod in normal amounts is a common choice.
