Cauliflower crusted fish with green vegetables

Recipe by Smeg chef Elke Travers

Convection heat and steam combine to create an easy, yet healthy dinner of fish fillets topped with a flavoursome cauliflower crumb and tender greens.

¼ head cauliflower

2 tablespoons dill, roughly chopped

1 clove garlic

1 lemon, zest and juice

4 200g barramundi or snapper fillets

1 tablespoon Dijon mustard

Olive oil

Greens

2 cups frozen peas

2 bunches broccolini, cut into 5cm lengths

1 small fennel, finely sliced

60ml (1/4 cup) water

Set combi-steam oven to steam + static + fan and pre-heat to 230⁰C with 25% steam.

Place cauliflower, dill, garlic and lemon zest in a hand blender mini chopper and blend until very finely chopped.

Place the fish on a lightly greased baking tray, brush with mustard and top with cauliflower crumb, pressing in well.  Season with salt and pepper and drizzle with olive oil.

Place vegetables on another baking tray, top with water, season to taste with salt and pepper and cover with foil to seal.

Cook fish and vegetables for 10 minutes until the fish is just tender and the cauliflower crumb is cooked through.

Serve fish and vegetables sprinkled with lemon juice.

Recipe created with the Smeg Classic Combi-steam oven and hand blender.