Crispy Cauliflower Fish Bake

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 600
    g cauliflower, cut into small florets
  • 2 12
    cups milk
  • salt & pepper
  • 2
    tablespoons olive oil
  • 1
    small brown onion, finely chopped
  • 2
    small carrots, diced
  • 1
    celery rib, diced
  • 1
    garlic clove, finely chopped
  • 400
    g pink ling fillets, cut into 3cm chunks
  • 1
    tablespoon chopped dill
  • 4
    slices multigrain bread, torn into large chunks
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DIRECTIONS

  • Preheat oven to 220°C conventional/200°C fan forced.
  • Place cauliflower and milk in a medium sized saucepan over medium heat. Bring to low simmer and cook for 5-7 minutes, until soft.
  • Strain cauliflower and reserve milk.
  • Puree cauliflower in blender until very smooth and thick. Add reserved milk if needed. Season with salt and pepper to taste and set aside.
  • Heat 1 tbsp oil in large frying pan over medium heat and add onion. Cook for 3 minutes until softened.
  • Add carrots, celery and garlic and cook for 5 minutes until tender. Season with salt and pepper to taste.
  • Add fish, cauliflower purée and dill into the pan with the onion mixture and combine well. Pour into small greased baking dish.
  • Toss bread with 1 tbsp oil. Scatter over fish mixture. Bake on top rack in oven for 20 minutes, or until bread is golden brown. Remove from oven and serve.
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