Redfish with Cauliflower-Potato Vegetable

Ingredients

• 2 firm potatoes
• Salt
• 3 redfish fillets
• 1 Organic lemon
• 3 tbsp olive oil
• 400 g cauliflower florets
• 50 g green pitted olives
• 1 tbsp capers
• Pepper
• 2 tbsp lemon juice
• 2 tbsp chopped pistachio nuts
• 0.5 bunch Chives

Instructions

1. 1.

   Peel the potatoes, quarter them and cook in salted water for about 15 minutes until just tender.

2. 2.

   Meanwhile rinse the redfish fillets under cold water and pat dry. Wash the lemon hot, dry it, slice thinly and arrange on a parchment-lined tray. Place the fish on the lemon slices and brush with 1 tbsp olive oil.

3. 3.

   Blanch the cauliflower florets in boiling salted water for about 2 minutes. Remove, shock in cold water, drain and place them with the potatoes in a baking dish. Slice the olives and add them along with the capers to the dish. Season with salt and pepper and drizzle with the remaining olive oil. Roast in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 10–15 minutes. Remove, taste, arrange on a plate, drizzle with lemon juice and let rest.

4. 4.

   Meanwhile sprinkle the fish with pistachios, season with salt and pepper and bake in a preheated oven at 120 °C (fan not recommended; gas 1–2) for about 8–10 minutes until cooked through. Wash the chives, dry them, cut into rings. Place the fish on top of the cauliflower salad and sprinkle with chive rings.