Fish with Cauliflower Purée

10 minutes + 20 minutes Serves 4

Ingredients

  • 4 x 150g Hoki fresh fish fillets
  • 2 Tbsp olive oil
  • 1/2 cup walnuts, chopped and toasted
  • 1/4 cup chopped Italian parsley
  • 1 clove garlic, crushed
  • Zest of half a lemon, 2 Tbsp lemon juice
  • 3 cups milk
  • 1 cauliflower, cut into small florets
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Method

  • 1. Preheat oven to 200°C (180°C fan-forced. Place fish onto a greased baking dish and season with salt and pepper. Drizzle with 1 tablespoon of the oil. Bake for 10 minutes.

  • 2. Combine walnuts, parsley, garlic, zest and lemon juice in a bowl. Spoon mixture over fish. Drizzle with remaining oil and bake for a further 5 minutes.

  • 3. Meanwhile, in a large saucepan, combine cauliflower and milk. Bring to the boil over a medium-high heat. Reduce to a simmer and cook for 15 minutes, or until tender.

  • 4. Drain milk and reserve. Purée cauliflower in a food processor until smooth, adding a little of the milk if needed. Season with salt and pepper. Set aside and keep warm.

  • 5. Spoon cauliflower purée onto plates and top with fish. Serve with salad and lemon wedges on the side.

  • PER SERVE

  • • Energy 1882Kj • Protein 37g • Total Fat 27g • Saturated Fat 6g • Carbohydrates 13g • Sugars 12g • Sodium 691mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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