Tunisian Fish with Spiced Carrot Purée and Roasted Cauliflower

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice cauliflower 1cm until you have 1 cup worth. Dice kumara, onion and carrot 1cm. Toss all on prepared tray with a drizzle of olive oil and sweet chilli sauce. Season and roast on middle-upper rack in oven for 15 minutes, turning once during cooking.
2. Add all Tunisian fish ingredients to a small bowl (except fish) and mix to combine.
3. Pat fish dry and remove any remaining scales and bones. Season fish with salt and evenly spread crumb mixture over fillet to coat, pressing down with your fingers.
4. When vegetables have 5 minutes cook time remaining, remove from oven and toss through spinach and raisins.
5. Move vegetables to one side of oven tray and carefully place fish on other side. Return fish and vegetables to oven and cook about 5 minutes, until crumb is golden and fish is just cooked.
6. To serve, spoon two tablespoons of spiced carrot purée into centre of plate, top with roasted vegetables and Tunisian fish. Sprinkle over coriander.