Crispy barramundi with bombay cauliflower

Fish
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.

Notes:
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)