This crispy-skin fish is served over a silky cauliflower purée, finished with vibrant pea oil and delicate microgreens for a fresh, elegant touch.
Light, refined and full of flavour — perfect for when you want dinner to feel a little special. Every element is cooked beautifully in RACO Ceramic Essentials.
Serves 2
Ingredients
- 2 thick white fish fillets, such as barramundi, snapper or flathead, skin on
- 400g cauliflower, cut into florets
- 40g unsalted butter
- 60ml thickened cream
- 100g frozen peas
- 60ml extra virgin olive oil
- 2 tbsp neutral oil, such as vegetable or avocado oil
- 1 tsp salt
- ½ tsp white pepper
- 1 tbsp microgreens or pea shoots, to garnish
Method
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Dry the fish: Pat the fish fillets thoroughly dry with paper towel. Season the skin side with salt and white pepper. Leave uncovered in the fridge for 20 minutes if time allows.
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Cook the cauliflower: Boil the cauliflower in well-salted water for 12–14 minutes, or until completely tender. Drain very well.
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Make the purée: Blend the cauliflower with butter and thickened cream until smooth and silky. Season with salt and white pepper to taste. Keep warm.
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Make the pea oil: Blanch the peas in boiling water for 1 minute, then transfer to iced water. Drain and blend with olive oil until smooth. Pass through a fine sieve or muslin cloth, then season lightly with salt.
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Sear the fish: Heat neutral oil in a ceramic frying pan over medium-high heat until shimmering. Place the fish skin-side down and press gently with a spatula for the first 30 seconds to prevent curling. Cook undisturbed for 4–5 minutes, until the skin is golden and crisp.
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Flip and finish: Flip the fish and cook for 30–60 seconds on the flesh side, or until it flakes easily at the thickest point. Rest for 1 minute.
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Plate and serve: Spoon cauliflower purée onto each plate, drizzle with pea oil, then place the fish skin-side up on top. Finish with microgreens or pea shoots.
Notes
Crispy skin tip: Dry skin is essential. Moisture creates steam, which prevents crisping.
Pea oil shortcut: For a quicker option, blend blanched spinach or basil with olive oil for a similar vibrant green finish.
Make ahead: The purée and pea oil can both be made a day ahead. Reheat the purée gently with a splash of cream.
