Cod flakes, lemon butter and barbecued cauliflower

BARBECUED COD PAVE, LEMON BUTTER AND CAULIFLOWER

Portions : 4 - Preparation : 10 minutes - Cooking time : about 30 minutes

Ingredients

• 4 to 8 cod or sablefish steaks
• 1 cauliflower, cut into thick 1/2'' slices
• 1 onion, sliced into rings
• 120 ml (8 tbsp.) olive oil
• 1 clove garlic, minced
• 45 ml (3 tbsp.) maple syrup
• 5 ml (1 tsp.) herbes de Provence blend
• 125 ml (1/2 cup) butter
• 2 lemons, halved
• 125 ml (1/2 cup) pumpkin seeds
• salt and pepper to taste

Preparation

1. Preheat barbecue to high.
2. In a bowl, combine olive oil, garlic, maple syrup and herbes de Provence.
3. Brush the prepared mixture over the fish steaks, cauliflower slices and onion rings, and season with salt and pepper.
4. On a barbecue mat, sear the cod steaks for 2 minutes on one side. Remove and set aside on a plate.
5. Sear the onion rings and cauliflower slices for 2-3 minutes on each side.
6. Remove and add the onion rings to the cod dish.
7. For the cauliflower slices, continue cooking over medium heat for 5 minutes, until tender in the center. Remove and keep warm.
8. On the barbecue grill, sear the lemons over high heat for 2 to 3 minutes.
9. Squeeze the lemon juice over the cod steaks and add the butter and squeezed lemons to the dish.
10. Place the dish on the barbecue grill and cook indirectly, with the lid closed, for around 15 minutes, until the fish is cooked through. Check seasoning.
11. Arrange the cauliflower slices, onion rings and cod on each plate, drizzle with some of the melted butter and lemon juice mixture, the cooked cod and the pumpkin seeds.