AuthorMarika RosebergDifficultyBeginnerPre-heat your oven 180°C/356°F. Place cauliflower florets on a baking tray, drizzle with olive oil, season with salt & pepper to your taste. Roast for 10 Minutes or until tender and starting to brown at the edges.
Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. Season the fish with salt & pepper and place it on a hot pan with skin side down.
Cook for 2-3 Minutes until the skin is nicely golden and crisp, then flip it over and cook for further 2-3 Minutes depending on the thickness of the fish.
Prepare herb butter sauce by melting the butter in a small sauce pan over medium heat, add herbs, garlic and simmer on medium-low heat for 30 seconds or until fragrant.
Season with salt & pepper, add a splash of lemon juice.
Assemble the dish by placing cauliflower on the plate, then carefully placing fish on top. Generously drizzle with herb butter sauce and enjoy.
Ingredients
Directions
Pre-heat your oven 180°C/356°F. Place cauliflower florets on a baking tray, drizzle with olive oil, season with salt & pepper to your taste. Roast for 10 Minutes or until tender and starting to brown at the edges.
Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat. Season the fish with salt & pepper and place it on a hot pan with skin side down.
Cook for 2-3 Minutes until the skin is nicely golden and crisp, then flip it over and cook for further 2-3 Minutes depending on the thickness of the fish.
Prepare herb butter sauce by melting the butter in a small sauce pan over medium heat, add herbs, garlic and simmer on medium-low heat for 30 seconds or until fragrant.
Season with salt & pepper, add a splash of lemon juice.
Assemble the dish by placing cauliflower on the plate, then carefully placing fish on top. Generously drizzle with herb butter sauce and enjoy.
