Fenugreek-Braised Cod with Black Lentils & Charred Cauliflower
Delicate white fish in a spiced lentil sauce with bitter greens

Diet · 2035 recipes
Naturally gluten-free cooking with real ingredients. Every recipe below is from the Delicious.com kitchen, with full method, macros and a one-tap grocery list.
Delicate white fish in a spiced lentil sauce with bitter greens
Delicate white fish cured in lime with charred corn, black bean, and jalapeño accents
Meaty fish, umami glaze, crispy peppers, nutty grain
Raw white fish carpaccio with warm spiced breadcrumbs
Spiced ground liver patties pan-seared golden, served with tangy yogurt
Whole Mediterranean sea fish roasted until flaky, with herbal North African green sauce
Silky custard perfumed with floral notes, topped with bitter-sweet citrus candy
Paper-thin roots meet umami-fermented garlic and herbal silk
Sweet diver scallop meets creamy corn, airy brown butter, and subtle heat
Whole Mediterranean fish steamed in parchment with aromatic vegetables and silky butter sauce
Dense, luxurious chocolate cake meets warm spice and nutty crunch
Cumin-spiced eggs on charred wholemeal bread
Flaky white fish, sweet-tart vegetables, nutty accent
Caramelized fruit, crispy nuts, sweet-salty bite
Herb-marinated chicken breast, charred sweet corn, crispy tortilla strips, avocado, queso fresco
Crispy-skinned fish over silken corn cream with spicy red-chili finish
Whole branzino fillet, crispy skin, warm citrus-olive pan sauce, roasted asparagus, sea salt finish
Golden cornmeal cake, nutty brown butter, roasted peach purée, tangy whipped cream, crispy sage tuile
Creamed polenta infused with saffron and aged white cheddar, topped with burrata, candied orange zest, and herbaceous fried sage
Silken chestnut velouté with sherry vinegar, crispy prosciutto dust, and toasted hazelnut oil
Two golden, crispy-fried cylinders of whipped salt cod, potato, and cream, filled with a center of warm, unctuous brandade
Paper-thin sliced octopus (briefly seared until charred at the edges), finished with aged black olives, umami-rich bottarga (fish roe), and a finishing oil of fried garlic and flat-leaf parsley
Whole branzino sealed in parchment with saffron threads, shaved fennel, and lemon segments; served with fluffy herbed couscous and silken roasted beets
Silken, bittersweet panna cotta infused with orange blossom water and saffron, crowned with a burnt honey wafer, candied orange threads, and shards of crispy phyllo dough