Tunisian Fish with Spiced Carrot Puree and Roasted Cauliflower

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss cauliflower, potatoes and onion on prepared tray with sweet chilli sauce and a drizzle of oil. Season with salt and pepper and roast on a high rack in oven for 22–25 minutes, until cooked through. Turn once during cooking.
3. Combine all Tunisian fish ingredients together in a small bowl (except fish).
4. Pat fish dry with paper towels and remove any remaining scales and bones. Cut any larger fillets in half and place on clean plate.
5. Season with salt and evenly spread crumb mixture over top of each fillet to coat, pressing down lightly with your fingers.
6. When vegetables have 6 minutes cook time remaining, remove tray from oven and toss through spinach and raisins. Move vegetables to one side of tray and carefully place fish on opposite side. Return tray to oven to cook for about 6 minutes, until crumb is golden and fish is just cooked.
7. Divide spiced carrot purée between plates, smoothing out with the back of a spoon into a circle. Spoon over roasted cauliflower and top with Tunisian fish and chopped coriander.