Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 3 cup milk
- 4 ling fish fillets (approx 150g each)
- 1 cauliflower, cut into small florets
- 1/4 cup parsley, chopped
- 2tablespoons olive oil
- 1/2 cup walnuts, toasted, chopped
Nutrition per serving
2230kJ / 532Cal
2230 Kilojoules or 532 Calories
26% of daily energy intake*
Protein
51.0grams
Fat
29.2grams
Carbs
16.2grams
Sugars
14.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine cauliflower and milk in a large saucepan. Bring to the boil over medium-high heat. Reduce to a simmer and cook for 15 minutes or until tender.
Step 2 of 3
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.
Step 3 of 3
Meanwhile, preheat oven to 200°C. Place fish onto a greased baking dish and season. Drizzle with a little oil. Bake for 10 minutes. Combine walnuts, parsley, garlic and zest and 2 tbs of lemon juice in a bowl. Spoon over fish, drizzle with remaining oil and bake for 5 minutes. Spoon cauliflower purée onto plates and top with fish. Serve with salad and lemon.
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