Crispy Cauliflower Fish Bake

"Comfort food with fish. From Curtis Stone's special dishes for Coles Supermarkets, haven't made it yet but I suspect it would work well. You could use any fish really or even chicken."
 
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Ready In:
55mins
Ingredients:
11
Serves:
4
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ingredients

  • 600 g cauliflower, cut into small florets
  • 2 12 cups milk
  • salt & pepper
  • 2 tablespoons olive oil
  • 1 small brown onion, finely chopped
  • 2 small carrots, diced
  • 1 celery rib, diced
  • 1 garlic clove, finely chopped
  • 400 g pink ling fillets, cut into 3cm chunks
  • 1 tablespoon chopped dill
  • 4 slices multigrain bread, torn into large chunks
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directions

  • 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. Remove from oven and serve.

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RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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