Crispy-Skinned Fish with Cauliflower Parsnip Purée, Roast Vegetables and Lemon Caper Sauce

Steps

1. oven to 220°C. Bring a pot of salted water to the boil. Line an oven tray with baking paper.
2. Cook parsnip and cauliflower in a pot of boiling water, covered for about 15 minutes, drain well.
3. Add hummus, lemon juice, butter, salt and pepper and blend with a stick blender (alternatively mash well with a potato masher). Set aside and keep warm.
4. While cauliflower is cooking, toss courgette and broccoli with chilli flakes and a drizzle of olive oil on prepared tray. Season with salt and pepper. Roast for about 10 minutes.
5. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Season with salt. Heat a drizzle of oil in a fry-pan on high heat. Cook fish, skin-side-down, for 2 minutes or until skin is crispy. Flip and continue cooking for 1 minute or until just cooked. Remove from pan and set aside.
6. Return pan to medium heat. Add capers, butter, lemon zest and juice, toss gently for about 30 seconds–1 minute until heated through. Remove from heat and serve immediately to prevent sauce browning.
7. spoon cauliflower parsnip purée onto plates, top with crispy-skinned fish and roast vegetables. Drizzle over lemon caper sauce.