Chop the almond flakes finely. Grate the Parmesan. Add the almond flour to a shallow bowl with a pinch of salt and pepper. Combine the chopped almond flakes and the Parmesan in a second bowl. Crack the eggs onto a third bowl and whisk. 

Pat the cod dry and slice it into goujons. First, turn the cod goujons in the seasoned almond flour, then in the whisked eggs and finally in the almond and Parmesan mixture. Refrigerate.

Separate the cauliflower into florets. Bring a pot of salted water to a boil and add the cauliflower. Boil for 10 min or until tender. Drain the cooked cauliflower well and return it to the pan with the cream cheese. Mash until smooth. Season generously with salt. Keep covered until serving.

Meanwhile, peel and finely slice the onion. Heat a non-stick pan over a high heat with a drizzle of oil. Fry the onions with a pinch of salt for 5 min until browned. Reduce the heat to low, cover with a lid and cook for 10 min further or until the onions have fully softened and caramelised. Remove from the pan.

Return the pan to medium heat with a generous drizzle of vegetable oil. Once hot, add the coated cod and reduce the heat to low. Don't move the fish around in the pan until you're ready to flip. Fry for 2-3 min on each side until golden and crispy. See pro tip!

Slice the lemon into wedges. Divide the cauliflower mash, caramelised onion and crispy cod among plates. Garnish with lemon wedges. Serve immediately.