Baked Fish with Cauliflower Cheese Topping
Top chunky white fish with creamy cauliflowe cheese and serve with vine tomatoes.
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
- 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.
- 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.
- Add tomatoes to the tray and bake for 15-18 minutes until the fish is opaque and the topping is golden.
- 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.
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