Baked hake, cauliflower, almond, harissa and orange dressing

Serves: 4
Course: Main Course
Cooking Time: 0 hr 45 mins
  • 1 cauliflower
  • 6tbs olive oil
  • Salt and pepper
  • 250ml buttermilk
  • 1tbs harissa paste
  • Juice and zest of one orange
  • ½tsp smoked paprika
  • 800g fillet of hake, skinned and boned
  • 2tbs flaked almonds
  • Fresh mint leaves

1 Set the oven to 185 degrees.

2 Trim the cauliflower, keeping some of the stalks to roast as well, then cut into 2cm steaks. Put the cauliflower flat on a large roasting tray with some of the leaves interspersed. Drizzle with two-thirds of the oil, season and turn to coat. Roast in the oven for 20 minutes.

3 Meanwhile, whisk together the buttermilk, harissa, orange juice and zest, and smoked paprika.

4 Remove the tray from the oven, then lay the fish on top of the cauliflower.

5 Spoon the dressing over the fish along with the remaining olive oil and season. Scatter over the almonds, then put back in the oven for 15 minutes. It might be a little longer, depending on the thickness of the fish – don't be afraid to peek into the flesh if you're unsure.

6 Spoon on to warm plates with a scattering of torn mint on top.