Moroccan spiced fish with roasted cauliflower & pickled cucumber salad
Ingredients
- 4 tbsp Red wine vinegar or white wine vinegar 2.1oz
- 1 tsp Sugar ultrafine or baker’s sugar 0.1oz
- 1 dash Black pepper
- 2 medium Cucumber sliced 14.2oz
- ½ small Red onion halved thinly sliced 1.1oz
- ½ head Cauliflower medium chopped in bite-sized pieces 10.4oz
- 6 two-second sprays Olive oil spray 0.4oz
- 2 tbsp Moroccan seasoning 0.4oz
- 2 3 oz fillets Whitefish raw 6oz
- 1 medium Tomato whole chopped 4.3oz
- 1 cup Arugula 0.7oz
Steps
- Place a roasting pan into the oven and preheat the oven to 450°F.
- For the quick pickled cucumber salad, combine the vinegar, sugar and a pinch of salt in a bowl, stir until the sugar and salt have dissolved. Season with pepper. Add the cucumber and onion. Stir to coat. Cover and set aside.
- Spray the cauliflower with oil. Sprinkle 1 tablespoon of Moroccan seasoning over the cauliflower and turn to coat. Place the cauliflower into the hot pan and roast for 10 minutes.
- Spray both sides of the fish with the oil and sprinkle with the remaining Moroccan seasoning.
- Remove the cauliflower from the oven, turn the cauliflower over and, add the fish to the roasting pan. Roast both together for a further 15 minutes, or until the fish is cooked through.
- Drain the pickled cucumber and onion and return to the bowl. Add the tomato and arugula and toss to combine.
- Divide the fish and cauliflower between two serving plates. Serve with the salad.