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1
Coat a large saucepan with olive oil.
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2
Add the onions and bring to a medium heat.
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3
Add a generous pinch of salt and a small pinch of crushed red pepper.
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4
Cook for 5 to 7 minutes or until the onions look wilted and cooked but do not have any color.
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5
Add the garlic and cook for another 2 to 3 minutes.
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6
Stir in the tomatoes and 3/4 of a can of water, and season with salt.
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7
Bring the mixture to a boil, reduce to a simmer and cook for 20 to 30 minutes.
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8
Taste, it should taste good.
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9
Bring a pot of water to a boil over medium heat and season it generously with salt.
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10
It should taste like the ocean.
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11
Add the cauliflower, let the water come to a rolling boil and cook the cauliflower for an additional 5 to 7 minutes.
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12
When done it should be really soft and almost falling apart.
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13
Strain the cauliflower and add it to the tomato mixture.
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14
Cook the cauliflower in the tomato sauce until the cauliflower has completely broken up and the sauce clings to the cauliflower, about 20 to 30 minutes.
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15
Taste to see if the seasoning needs to be adjusted.
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16
Stir in the lemon zest, olives and caperberries.
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17
Reserve.
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18
(This can totally be done ahead, it actually gets better when it IS done ahead.
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19
But it is still really good when made to order.)
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20
For the fish:
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21
Preheat the grill to medium and brush with oil if needed to remove any food particles.
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22
Pat the fish skin dry to make sure it is really dry.
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23
If you have time, let it hang out to dry for a few minutes before you grill it.
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24
Drizzle with olive oil and season with salt on both sides.
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25
Put the fish, skin side down, on the preheated grill.
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26
Cook the fish for 2 to 3 minutes and then rotate the fish 90 degrees to create crisscross grill marks.
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27
Cook for another 2 to 3 minutes and then turn the fish over and cook for another 2 minutes.
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28
To assemble:
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29
Reheat the cauliflower if it was done ahead.
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30
Serve the fish on serving plates, leaning on a mound of the cauliflower.
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31
In a small bowl toss the parsley with the lemon juice, salt and big fat drizzle of finishing oil.
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32
Garnish the fish with the parsley salad and more finishing oil, if desired.
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33
YAY!
