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Baked Catfish with Olive & Roasted Cauliflower
In this gluten-free and dairy-free culinary creation, we've elevated the humble catfish to new heights. The succulent catfish fillet is baked to perfection, imparting a delightful contrast to the savory notes of olives. Complemented by the nutty essence of roasted cauliflower, this dish is a symphony of textures and tastes that cater to diverse dietary needs.
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Ingredients:
- Cauliflower
- African catfish fillet
- Coconut cream
- Eggs
- Puffed rice
- Coconut oil
- Olives
- Salt
Instructions:
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1. Prepare the Roasted Cauliflower:
Cut the cauliflower into florets and roast until golden brown. Set aside.
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2. Prepare the Puffed Rice Coating:
Crush puffed rice to create a coarse texture.
Beat the eggs in a bowl.
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3. Coat the Catfish:
Dip the catfish fillet in the beaten eggs, ensuring it is fully coated.
Roll the coated catfish in the crushed puffed rice, covering it evenly.
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4. Sauté the Catfish:
In a pan, heat coconut oil over medium heat.
Place the coated catfish fillet in the pan and cook until golden brown on both sides.
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5. Prepare the Creamy Olive Sauce:
In a separate saucepan, combine coconut cream and olives. Simmer until the sauce thickens slightly.
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6. Bake in the Oven:
Preheat the oven to a low temperature.
Place the sautéed catfish fillet on a baking dish and pour the creamy olive sauce over it.
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7. Bake until Bubbly:
Bake the catfish in the oven until the sauce is bubbly and the flavors meld.
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8. Serve:
Serve the baked catfish over a bed of the roasted cauliflower.
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9. Enjoy:
Savor the delightful combination of tender catfish, crispy puffed rice, and the rich, creamy olive sauce, complemented by the earthy flavors of the roasted cauliflower.
#Gluten-free #Lactose-free #Dairy-free #High protein #Paleo
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