Crispy Cauliflower Fish Bake Recipe

Name: Crispy Cauliflower Fish Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g cauliflower, cut into small florets; 2 1/2 cups milk; salt & pepper; 2 tablespoons olive oil; 1 small brown onion, finely chopped; 2 small carrots, diced; 1 celery rib, diced; 1 garlic clove, finely chopped; 400 g pink ling fillets, cut into 3cm chunks; 1 tablespoon chopped dill; 4 slices multigrain bread, torn into large chunks

Servings: persons

600 g cauliflower, cut into small florets
2 1/2 cups milk
salt & pepper
2 tablespoons olive oil
1 small brown onion, finely chopped
2 small carrots, diced
1 celery rib, diced
1 garlic clove, finely chopped
400 g pink ling fillets, cut into 3cm chunks
1 tablespoon chopped dill
4 slices multigrain bread, torn into large chunks

1
Preheat oven to 220u00b0C conventional/200u00b0C fan forced.
2
Place cauliflower and milk in a medium sized saucepan over medium heat. Bring to low simmer and cook for 5-7 minutes, until soft.
3
Strain cauliflower and reserve milk.
4
Puree cauliflower in blender until very smooth and thick. Add reserved milk if needed. Season with salt and pepper to taste and set aside.
5
Heat 1 tbsp oil in large frying pan over medium heat and add onion. Cook for 3 minutes until softened.
6
Add carrots, celery and garlic and cook for 5 minutes until tender. Season with salt and pepper to taste.
7
Add fish, cauliflower puree and dill into the pan with the onion mixture and combine well. Pour into small greased baking dish.
8
Toss bread with 1 tbsp oil. Scatter over fish mixture. Bake on top rack in oven for 20 minutes, or until bread is golden brown. Remove from oven and serve.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 600 g cauliflower, cut into small florets, 2 1/2 cups milk, salt & pepper, 2 tablespoons olive oil, and more.

Yes, Crispy Cauliflower Fish Bake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Cauliflower Fish Bake

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