Cod with broad beans and cauliflower

Name: Cod with broad beans and cauliflower
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 persons
Cuisine: World
Ingredients: 4 cod fillets; 1/4th head of cauliflower; about 12 tablespoons of cauliflower puree; about 200 gram broad beans - you can use fresh or frozen beans; 5 medium-sized waxy potatoes; 100 gram small shrimps; handful of mixed greens; (clarified) butter and olive oil for baking; pepper and salt to taste

Create a fancy dinner plate within half an hour. Maybe this cod with broad beans and cauliflower is something you want to keep in mind for Christmas?

Cod with broad beans and cauliflower ingredients

Recipe cod with broad beans and cauliflower

Made by Véronique

Published at 2016-09-10, this recipe is for 4 persons and takes 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

15 minutes

Time cooking

15 minutes

Total time

30 minutes

Preparation - 15 minutes

To complete this dish we used a cauliflower puree but it's not necessary, you can follow our recipe here. FILL a medium-sized pan with water and salt and bring to a boil.

Meanwhile peel the potatoes and chop them into cubes from about 1 cm (0,40 inch). Boil the potato cubes for about 5 minutes, depending on the size. Meanwhile create small cauliflower florets.

Rinse the mixed greens if needed and use a salad spinner to get rid of any excess water.

Finishing the cod with broad beans and cauliflower - 15 minutes

Remove the potato cubes from the water and bring the water back to a boil. Cook the cauliflower florets for a few minutes. Remove them and again bring the water back to a boil.

Keep the potato cubes and cauliflower florets warm while you finish the rest of the dish. Cook the broad beans in the boiling water for a few minutes. Heat butter and a splash of olive oil in a large skillet.

Pat the cod fillets dry using paper kitchen towels. Season the cod with pepper and salt and cook on both sides for a few minutes. Divide the cauliflower puree on the plates and place the cod fillets on top.

Season the potato cubes, cauliflower florets and broad beans with pepper and salt and divide them over the plates. Finish the dish with butter from the large skillet, small shrimps and a few lettuce leaves. Enjoy!