Soft ling fish fillets are combined with a cauliflower puree and baked in a creamy sauce till meltingly tender in this recipe. It’s topped with chunks of crispy multigrain bread that creates a serious flavour sensation that will please the whole family. It’s a real winner for a weeknight dinner.

Ingredients:

600 g cauliflower, cut into small florets

2½ cups milk

Salt & pepper

2 tbsp Coles olive oil

1 small brown onion, finely chopped

2 small carrots, diced

1 celery stick, diced

1 clove garlic, finely chopped

400 g white fish fillets, cut into 3cm chunks

1 tbsp chopped dill

4 slices multigrain bread, torn into large chunks

Method:

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.

at the end, turn on broiler – NOT MORE THAN 2 minutes

Notes:

You could substitute any firm-fleshed fish in this recipe, salmon would also taste great.

Add some broccoli for a change.