Snapper & Cauliflower Couscous - A Gluten-Free Dinner
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Ingredients
  • 1 large egg
  • 2 tbsp lemon juice
  • ½ tsp salt, pepper and dry mustard
  • ¼ tsp caster sugar
  • ½ pint/280ml olive oil/canola oil blend
  • 1 head of cauliflower
  • 1 onion - sliced
  • 2 tomatoes – chopped
  • ¾ cup basil, chopped
  • ¾ cup Italian parsley, chopped
  • ½ tbsp lemon zest
  • ¼ cup fresh lemon juice
  • ½ tbsp butter
  • ½ tsp salt
  • freshly ground pepper
  • 4 fillets of snapper (one per person)
  • 1 tbsp butter
  • Salt & pepper
Method
  1. To make the sauce, place the first four ingredients in a food processor. Blend until combined.
  2. Add the oil in a thin steady stream until it is all gone. This creates a rich, thick, lemony mayonnaise.
  3. To make the cauliflower couscous, cut the cauliflower into small chunks (stalk discarded) and place in a food processor.
  4. Heat the first lot of butter in a large pot over medium heat. Add the diced onion and cook until translucent, about two minutes.
  5. Add tomatoes and cook for 5 minutes. Turn heat off and add cauliflower, herbs, lemon zest, lemon juice, salt and pepper. Stir until everything is combined. Place lid on pot and set aside.
  6. Heat the second lot of butter in a frying pan over medium heat. Generously salt and pepper both sides of the snapper fillets.
  7. When the pan is hot carefully add the fillets to the pan. Cook on each side for 3 minutes.
  8. Remove from heat and serve on top of the cauliflower couscous.
  9. Top each fillet of snapper with a dollop of sauce.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/snapper-cauliflower-couscous-a-gluten-free-dinner/