Roast cauliflower is a revelation on its own but placing fresh fish fillets on top saves the time and mess of a second pan and brings all the flavours together beautifully.
Ingredients
| ¼ cup | Olive oil |
| ½ head | Cauliflower, cut into 1cm-thick slices (Main) |
| 2 | Fish fillets, use sole fillets, 150g each (Main) |
Parsley, mustard dressing
| 2 Tbsp | Wholegrain mustard |
| 50 ml | White vinegar |
| ¼ cup | Fresh parsley, chopped |
| ½ cup | Olive oil |
| 1 tsp | Caster sugar |
Directions
- Heat oven to 200C.
- Heat olive oil in a large oven-proof frying pan over a high heat. Add cauliflower and allow to colour until golden brown on one side. Turn cauliflower over to colour the other side.
- Once coloured, place sole fillets on top of cauliflower, lightly season with a little sea salt and pepper and place into oven for 5 minutes.
- Remove pan from oven and divide fish and cauliflower between 2 plates. Drizzle generously with parsley, mustard dressing (see below) and serve immediately.
Parsley, mustard dressing
Place all ingredients into a small bowl and mix to combine.