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Crispy cauliflower and fish bake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Try Curtis Stone's Crunchy Cauliflower and Fish Bake - perfect for busy weeknights!
Ingredients:
  • 600g cauliflower, cut into small florets
  • 643.75 gm milk
  • Salt & pepper
  • 36.40 gm olive oil
  • 1 small brown onion, finely chopped
  • 2 small carrots, diced
  • 1 celery stick, diced
  • 400g pink ling fish fillets, cut into 3cm chunks
  • 20.00 ml dill, chopped
  • 4 slices multigrain bread, torn into large chunks
Instructions:
  • - Preheat the oven to a cozy 220°C conventional/200°C fan forced. - In a medium saucepan over medium heat, gently simmer the cauliflower in milk for 5-7 minutes until soft. - Strain the cauliflower and save the milk. - Blend the cauliflower into a velvety puree until smooth and thick. Add some of the reserved milk if necessary. - Season with salt and pepper to your liking, then set aside.
  • In a large frying pan over medium heat, warm up 1 tablespoon of oil. Sauté the onion for about 3 minutes until softened. Mix in the carrots, celery, and garlic, and cook for an additional 5 minutes until tender. Season with salt and pepper to your liking.
  • Combine the fish, cauliflower puree, and dill with the onion mixture in the pan, ensuring everything is well mixed. Transfer the mixture to a small greased baking dish.
  • Coat bread in 1 tablespoon of oil to create a crispy topping. Sprinkle over the fish mixture and bake on the top oven rack for 20 minutes, or until the bread is beautifully golden. Serve hot from the oven.

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