Crispy Fish with Cauliflower Purée and Sage Brown Butter

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice pumpkin 1-2cm and quarter turnips. Toss on prepared tray with a drizzle of oil and winter vegetable blend. Season, then roast in oven for 12 minutes. Cut cauliflower into small florets. After 12 minutes, remove vegetables from oven and add cauliflower to tray.
2. Return to oven to cook for a further 10 minutes, until vegetables are golden and tender. While vegetables cook, prepare sage brown butter and fish. Melt butter with sage, in a medium fry-pan, on medium heat. Cook, stirring often, for about 3 minutes, until butter is browned.
3. Remove from heat and add lemon juice. Transfer to a small, heat-proof bowl and set aside. Reserve pan. In a small pot, warm cauliflower purée. Cook on low heat, for 2-3 minutes, until warm. Cover and set aside, to keep warm.
4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and score skin at 1cm intervals. When vegetables have 6 minutes remaining, season and cook fish. Heat a drizzle of oil in reserved pan on high heat.
5. Cook fish, skin-side-down, for 2-3 minutes, until skin is crispy. Flip and cook for a further 1-2 minutes, until just cooked through. Remove from pan and set aside. When vegetables are cooked, toss through spinach, to wilt. Add lemon juice, a drizzle of olive oil and walnuts. Season to taste.
6. To serve, divide cauliflower purée between plates and spread. Top with roasted winter vegetables and pieces of fish. Drizzle over sage brown butter and sprinkle with sage leaves.