Baked Fish with Cauliflower and Lacto-Fermented Vegetables

I wrote about the benefits of regular consumption of fermented foods HERE. We can ferment almost all vegetables and fruit. In addition to health benefits, it is worth bearing in mind that the they a unique, sour taste, thanks to which we can obtain unusual flavor combinations using simple products 🙂 Do you like experimenting in the kitchen? Try this recipe!

Preparation:

I seasoned the fish with salt, pepper and rosemary and sprinkled with lemon juice. I divided the cauliflower into small florets, and seasoned them with salt, pepper, red hot pepper, garlic, cumin and melted coconut oil. I put the fish and the cauliflower on the baking sheet lined with parchment paper and baked at 180°C for about 15-20 minutes, until the cauliflower was golden brown.

I cut the radish and cucumber into thin slices. I put them on a plate with a handful of lettuce mix in the center. I put the baked cauliflower and the fish on the salad. I added a few yellow cherry tomatoes cut into wedges and capers on top 🙂