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Mint tea poached fish is a light yet flavorful dish that transports you to the Mediterranean. White fish fillets are gently poached in a nana black tea broth, while cauliflower and olives get roasted in a tangy tahini sauce. Both gluten-free and healthy, the meal comes together in under an hour for a complete dinner of tea-infused fish paired with crispy-edged cauliflower on a bed of fresh arugula, mint, and lemon. Savor the relaxing vibes of the Mediterranean without leaving your kitchen.
4 cups water
2 lemons, sliced, divided
1/4 teaspoon turmeric (optional)
salt, to taste
pepper, to taste
2 pounds white fish fillets (halibut, cod, etc.)
1 head cauliflower (or 1 bag Beleaves Frozen Cauliflower Florets)
3 tablespoons Haddar Baracke Tahini
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1/2 cup Gefen Pitted Green Olives
1 lemon, juiced
1 cup arugula
1/4 cup fresh mint
1/2 lemon, sliced
Preheat oven to 400 degrees Fahrenheit.
Bring water to a boil in a saucepan. Add tea bags, half the lemon slices, and optional turmeric. Remove from heat and let steep for 10 minutes.
Season fish with salt and pepper. Place in a saucepan with tea mixture. Simmer on low heat for 15 to 20 minutes until opaque.
Chop cauliflower into florets. Toss with tahini, garlic, olives, lemon juice, and the remaining sliced lemon. Season with salt and pepper.
Spread cauliflower mixture on a baking sheet.
Bake cauliflower for 30 minutes, stirring halfway, until browned.
Serve fish fillets on a bed of arugula alongside the tahini roasted cauliflower. Top fish with fresh mint and additional lemon slices.
Sponsored by Wissotzky
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