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Crispy Cauliflower Fish Bake

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“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.”

Ingredients Nutrition

  • 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


  1. Preheat oven to 220°C conventional/200°C fan forced.
  2. Place cauliflower and milk in a medium sized saucepan over medium heat. Bring to low simmer and cook for 5-7 minutes, until soft.
  3. Strain cauliflower and reserve milk.
  4. Puree cauliflower in blender until very smooth and thick. Add reserved milk if needed. Season with salt and pepper to taste and set aside.
  5. Heat 1 tbsp oil in large frying pan over medium heat and add onion. Cook for 3 minutes until softened.
  6. Add carrots, celery and garlic and cook for 5 minutes until tender. Season with salt and pepper to taste.
  7. Add fish, cauliflower purée and dill into the pan with the onion mixture and combine well. Pour into small greased baking dish.
  8. 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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