Crispy barramundi with bombay cauliflower

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden cauliflower florets roasted with fragrant mustard seeds, tossed with fresh salad and a ginger turmeric dressing, served alongside crispy skinned barramundi.

No fish option - replacement is chicken schnitzels.
1. Set oven to 220ºC.
Cut cauliflower into small florets. Wedge onion. Toss on lined oven tray with 1 tsp turmeric, 2 tsp mustard seeds, 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes until golden.

2. Peel and grate ginger to yield 1 tbsp. Whisk together with 1/2 crushed garlic clove, lemon juice, 1/2 tsp turmeric and 1/4 cup olive oil. Season with salt and pepper.

3. Ribbon the carrots using a vegetable peeler. Roughly chop coriander. Set aside with baby spinach.

4. Toast pepitas in a frypan over medium-high heat for 1-2 minutes, or until golden. Remove and reserve pan.

5. Reheat a frypan over medium heat. Rub fish with oil and season with salt and pepper. Cook, skin side down, for 3-4 minutes, or until crispy. Turn and cook for a further 3 minutes, or until cooked through.

6. Toss roasted cauliflower with salad components, 1/2 dressing and pepita seeds. Divide among plates with barramundi on top. Spoon over remaining dressing to taste.

You will use exactly half the ginger in this recipe and half in recipe 4.

No fish option - replacement is chicken schnitzels.

Increase cooking time to 10 minutes or until cooked through.
Cauliflower 1
Red onion 1/2
ginger 30g
lemon 1/2
carrots 2
Coriander 1/2 bunch
Baby spinach 1/2 bag (100g)
pepita seeds 1 packet (40g)
barramundi fillets 2 packets

From your pantry:
oil (for cooking + olive), salt, pepper, mustard seeds, ground turmeric, garlic (1/2 clove)