Fish with cauliflower and currant salad
Serves 4 people
4 x pieces of barramundi
¼ cup of olive oil
1 x small cauliflower cut into florets
¼ cup pepitas-green pumpkin seeds
½ cup of flat leaf parsley
¼ cup of currants
1/3 cup red wine
2 tbs red wine vinegar
2 tsb brown sugar
1 tbs olive oil
1 x eschalot finely chopped
Place cauliflower and 2 tablespoons of olive oil in a roasting pan, toss to combine and roast in the oven until cooked. When cooked toss with vinaigrette, parsley and pepitas.
To make vinaigrette, place currants, wine, vinegar and sugar in a small saucepan, bring to boil, simmer for a couple of minutes and turn off, transfer to a small bowl, add olive oil and eschalot.
Pan fry fish until cooked and serve with Cauliflower salad.