Tilapia with Cauliflower Puree, Zucchini Pine nuts and basil

Super healthy and great tasting.


2 tbsp butter
1 cauliflower, florettes only (remove stalks), finely sliced
1 litre (2 pints) milk
sea salt and freshly ground black pepper

50 ml (172 t1 oz) extra-virgin olive oil, plus extra to drizzle
4 tilapia, barramundi, rainbow trout or other white fish fillets
sea salt and freshly ground black pepper
2 tbsp pine nuts
4 small zucchini, cut into matchsticks4
tbsp currants, marinated in a little port
12 basil leaves, sliced finely sliced

Preheat the oven to 150C (350F).  For the cauliflower puree melt the butter in a large, shallow pan. Add the cauliflower and cook over a gentle heat, stirring occasionally, for about 10 minutes. Just cover the cauliflower with milk (you may not need to use the whole litre) and simmer gently until tender. Drain, puree and season.

 Meanwhile, for the fish –  Heat the oil in a frying pan. Season the fish and cook on one side until golden brown, flip over to colour the other side, then transfer to an ovenproof dish and finish off in the oven for 4-5 minutes. While the fish is cooking through, add the pine nuts to the pan and stir until lightly toasted. Add the zucchini and currants and stir for a couple of minutes, then throw in the basil. Season.

 To serve, spoon some puree on to the plates in a round shape, place the barramundi on top, then the zucchini mixture on top of the fish. Drizzle with a little extra-virgin

olive oil.