Baked Fish with Cauliflower Cheese Topping

Top chunky white fish with creamy cauliflowe cheese and serve with vine tomatoes.


Serves 4
200g FAGE Total 2%
4 x 150g approximately thick fillets haddock or other flaky white fish
1 tsp ground coriander seed, crushed
1 tsp peppercorns, crushed
½ tsp sweet paprika
1 small cauliflower, cut into small florets, stalks discarded
2 bay leaves
40g grated Parmesan
4 small bunches tomatoes on the vine
325g runner beans, sliced
1 tbsp olive oil
2 cloves garlic, crushed
Handful basil, leaves only

Serves 4
  1. Heat the oven to 200°C / 400°F / Gas Mark 6. Line a large baking tray with non stick baking paper. Lay the fish on top, skin side down. Sprinkle over the coriander, peppercorns and paprika and rub in gently.
  2. Meanwhile, put the cauliflower and bay leaves in a saucepan and cover with boiling water. Bring to the boil and cook for 6-8 minutes until tender. Drain and discard of the bay leaves. Crush the cauliflower and mix with the yoghurt and all but 1 tbsp of the Parmesan. Spoon over the fish and press down a little. Scatter over the remaining Parmesan.
  3. Add tomatoes to the tray and bake for 15-18 minutes until the fish is opaque and the topping is golden.
  4. Put the beans and oil in a large saucepan and cook for 3-4 minutes, stirring occasionally. Add the garlic, cover and cook for 2 minutes. Stir in the basil and serve with the fish.