Ingredients

4 x 185g barramundi fillet or another firm white fish
1 small cauliflower cut into small florets
Extra virgin olive oil
2 garlic cloves thinly sliced
1 dried long red chilli chopped and crushed
2 teaspoons of fennel seeds
300g cherry tomatoes, halved and seeded
30g butter
Sea salt and freshly ground pepper
1 small handful of basil leaves
50g coarse sourdough breadcrumbs, toasted
Juice of one lemon

Method:

Cut cauliflower florets into half lengthwise.  Heat oil in heavy based pan and add the garlic, chilli and fennel seeds.  Cook until the garlic has slightly coloured, add the cauliflower and cook until lightly browned. Add the tomatoes, season to taste and cook gently for 10 minutes.  It is best if the cauliflower is still a little crunchy, not soft.

Whilst the cauliflower mixture is cooking, preheat the oven to 180°C.

Heat an ovenproof pan with a little oil and butter until sizzling.  Season the barramundi with sea salt and cook on one side until golden, then turn over and place in the oven for about 5 minutes.  Remove the fish from the oven, when it will be just cooked.
Add the basil and breadcrumbs to the cauliflower mixture and stir through.

Place a large spoonful of the cauliflower mixture on each plate and top with the barramundi, drizzle with oil, lemon juice and freshly ground pepper.

This is also delicious with potato puree or smashed potatoes and sweet green peas.

Serves 4