1. Preheat the oven to 180°C. Divide the cauliflower into florets and blanch in lightly salted water until al dente. Wash the potatoes well and boil them in lightly salted water until tender. Cut the potatoes and mushrooms into thin slices.
2. Cook the mushrooms, along with the thyme, bay leaves and crushed garlic. Deglaze with lemon juice and season with salt and pepper. Arrange the cooked cauliflower, mushrooms and potatoes in a deep ovenproof dish and place the fish on top. Cover the fish with a slice of lemon and some vegetables to prevent it from drying out in the oven. Season the cod with additional salt, pepper and pour the olive oil over the ingredients.
3. Finely chop the remaining fresh herbs – lemon thyme, dill and mint – and add to the Alpro Soya Single. Season with nutmeg, salt and pepper. Pour this mixture over the vegetables and fish
4. Put the dish in the oven for about 10-15 minutes, depending on the thickness of the fish.
Frozen cauliflower works well in this recipe, too. For extra flavor add 80ml white wine to the sauce before pouring over the fish.