- In a medium bowl, combine coconut milk and lime zest and juice. Season each fillet with ½ teaspoon salt, then place them in coconut milk mixture and marinate for 20 minutes.
- In a small bowl, gently toss diced onion and garlic powder with 1 teaspoon rapeseed oil and place in zone 2 drawer (with no crisper plate inserted).
- Insert a crisper plate into zone 1. Remove cod from marinade and place on crisper plate. Select zone 1, select AIR FRY, set temperature to 190°C and set time to 20 minutes. Select zone 2, select ROAST, set temperature to 160°C and set time to 16 minutes. Select MATCH. Press the START/STOP button to begin cooking.
- In a separate medium bowl, gently toss cauliflower rice, pepper, remaining salt and remaining rapeseed oil.
- When zone 2 time reaches 10 minutes, remove drawer from unit and add cauliflower rice mixture to the onion and stir to combine. Reinsert drawer to continue cooking.
- When cooking is complete, serve cauliflower rice in a bowl, gently placing cod fillets on top. Garnish with fresh coriander and chopped cashews, if desired.
