Pescado al Horno

Pescado al Horno is a delightful vegetarian seafood dish that combines the essence of traditional Mexican flavors with plant-based ingredients. This oven-baked creation is both aromatic and satisfying, bringing the taste of the ocean to your plate without the fish.

Ingredients

• Cauliflower - 300 grams, cut into florets
• Nori sheets - 2 sheets, shredded
• Olive oil - 2 tablespoons
• Lime juice - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Cherry tomatoes - 150 grams, halved
• Red onion - 1 small, sliced
• Avocado - 1, sliced for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the cauliflower florets, olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Toss until the cauliflower is well coated.
3. Spread the cauliflower mixture onto a baking sheet lined with parchment paper.
4. Sprinkle the shredded nori sheets evenly over the cauliflower.
5. Add the halved cherry tomatoes and sliced red onion around the cauliflower on the baking sheet.
6. Bake in the preheated oven for 25-30 minutes, or until the cauliflower is tender and lightly browned.
7. Remove from the oven and garnish with chopped cilantro and avocado slices before serving.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 20 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from cauliflower and tomatoes.
• High in fiber which aids in digestion and promotes satiety.

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