Pistachio Butter Snapper with Za'atar Cauliflower & Lemon

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Cut cauliflower into small florets. Toss with measure of spices and oil on 1-2 lined oven trays and spread in a single layer. Season with salt and pepper and roast for 25-30 minutes, until tender and golden. Turn once during cooking.
3. Juice first lemon measure into a small bowl, add yoghurt and a pinch of salt and stir to combine. Roughly chop pistachios and parsley. Set all aside separately.
4. When cauliflower has 10 minutes cook time remaining, pat fish dry and remove any remaining scales or bones. Cut larger fillets in half and season with salt and pepper. Heat oil in a frypan on medium-high heat. Cook fish for about 2 minutes each side, until just cooked through. Set aside and keep warm. Reserve pan.
5. Return reserved pan to medium heat with butter. Once butter has melted, add pistachios to pan. Cook, stirring occasionally, for 2-4 minutes, until butter has browned. Stir through second measure of lemon juice and parsley and remove from heat.
6. Once cauliflower is cooked, toss through rocket.
7. Spread plates with yoghurt and top with cauliflower followed by fish. Spoon over pistachio butter.