Preheat your oven to 180°C (350°F).
Place the cod fillets on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle with salt and black pepper, and bake for 15-20 minutes or until the fish flakes easily with a fork.
Meanwhile, in a pot of boiling water, cook the cauliflower florets for 5-7 minutes until tender. Drain and set aside.
In a mixing bowl, combine the arugula, sliced carrots, and cooked cauliflower.
In a separate bowl, mix the tomato sauce with the chopped basil.
Drizzle the tomato basil sauce over the salad mixture and toss gently to coat.
Once the cod is cooked, flake it into pieces and place on top of the salad.
Garnish with fresh mint and cracked black pepper before serving. Enjoy your healthful creation!
