Fish Casserole with Cauliflower and Celery
Fish, spinach, and vegetables provide protein, fiber, and moisture. Cauliflower replaces potato, while cheese and spices create a browned crust.
Break the cauliflower (700 g) into florets, boil it for 15 minutes until tender, drain, and mash it with half of the butter (10 g), nutmeg (2 g), and table salt (5 g).
Dice the onion (100 g), carrot (100 g), and celery (200 g), and sauté them in half of the olive oil (20 g) for 15 minutes until partly tender.
Dice the cod (750 g) and tomatoes (200 g), and slice the spinach (100 g). Add the paprika (3 g), chili pepper (2 g), and black pepper (1 g).
Combine the fish, tomatoes, spinach, and sautéed vegetables, mix, and transfer to a baking dish. Cover with the cauliflower mash, drizzle with the remaining olive oil (20 g), and sprinkle with hard cheese (100 g).
Bake at 180 °C for 60 minutes until browned.
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