Grilled sole with roast cauliflower and parsley, mustard dressing

Name: Grilled sole with roast cauliflower and parsley, mustard dressing
Yield: 2
Ingredients: ¼ cup Olive oil; ½ head Cauliflower, cut into 1cm-thick slices (Main); 2 Fish fillets, use sole fillets, 150g each (Main); 2 Tbsp Wholegrain mustard; 50 ml White vinegar; ¼ cup Fresh parsley, chopped; ½ cup Olive oil; 1 tsp Caster sugar

for 2 people

Fiona Anderson

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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Roast cauliflower is a revelation on its own but placing fresh fish fillets on top saves the time and mess of a second pan and brings all the flavours together beautifully.

Ingredients

¼ cup	Olive oil
½ head	Cauliflower, cut into 1cm-thick slices (Main)
2	Fish fillets, use sole fillets, 150g each (Main)

Parsley, mustard dressing

2 Tbsp	Wholegrain mustard
50 ml	White vinegar
¼ cup	Fresh parsley, chopped
½ cup	Olive oil
1 tsp	Caster sugar

Directions

Heat oven to 200C.
Heat olive oil in a large oven-proof frying pan over a high heat. Add cauliflower and allow to colour until golden brown on one side. Turn cauliflower over to colour the other side.
Once coloured, place sole fillets on top of cauliflower, lightly season with a little sea salt and pepper and place into oven for 5 minutes.
Remove pan from oven and divide fish and cauliflower between 2 plates. Drizzle generously with parsley, mustard dressing (see below) and serve immediately.