Almond Fish with Greek Pesto & Cauliflower Skordalia

Steps

1. Before you start. Preheat oven to 220°C. Bring a pot of salted water to the boil.
2. Prep & cook cauliflower. Prep garlic, cauliflower, beans and lemon. Heat oil in a pot on medium heat. Add garlic and cauliflower and cook for about 2 minutes, until fragrant. Add salt, cannellini beans, chicken stock and milk and bring to a simmer. Simmer on medium heat for about 15 minutes, until cauliflower is tender and liquid has almost evaporated. Mash well with lemon juice and season to taste with salt and pepper. Cover to keep warm.
3. Prep & cook fish. Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half and season with salt. Toss in a bowl with Greek pesto, until well coated. Lay fillets out flat on a lined oven tray and sprinkle over almonds. Bake fish for about 8 minutes (depending on thickness), until just cooked through.
4. Prep & cook greens. While fish cooks, prep courgette and cook green beans. Cook green beans in pot of boiling water for about 3 minutes, until just tender. Drain and return to pot with courgette ribbons. Season to taste with salt and pepper and cover to keep warm.
5. To finish. Prep basil and lemon.
6. Serve. Cauliflower and greens topped with fish, basil and lemon.