Curry-Roasted Fish and Cauliflower with Radish Raita

A tasty fish dish is always a good idea to make at least once a week. This simple recipe has incredible taste and texture, and goes from stove to table in just 45 minutes. Serve it with radish raita, a cool and refreshing sauce made with plain yogurt.

Preparation 25 min Cooking 20 min Servings 4

Ingredients Radish Raita

■ 1cup (250 mL) (250 ml) plain yogurt

■ 1⁄2 cup (70 g) radishes, chopped

■ 1⁄4 cup (10 g) radish leaves, finely chopped (or finely chopped mint) Fish and Cauliflower

■ 1⁄4 cup (60 ml) olive oil

■ 4 tsp (20 mL) curry powder

■ 1 cauliflower, cut into small florets

■ 1⁄2 cup (60 g) chickpea flour (see note)

■ 1 1⁄2lb (675 g) skinless white fish fillets (such as tilapia, turbot, walleye)

Preparation

Radish Raita

1. In a small bowl, combine all of the ingredients. Season with salt and pepper. Refrigerate until ready to serve. Fish and Cauliflower 2. With the rack in the middle position, preheat the oven to 450°F (230°C). 3. In a large bowl, combine half of the oil with half of the curry powder. Add the cauliflower. Season with salt and pepper. Mix well. Spread out on a non-stick or parchment paper-lined baking sheet. Bake for 20 minutes, stirring 2 or 3 times, or until the cauliflower is tender and golden. 4. Meanwhile, in the same bowl, combine the chickpea flour with the remaining curry powder. Coat the fish fillets in the flour mixture. Season with salt and pepper. 5. In a large non-stick skillet over medium-high heat, cook the fish for 2 minutes on each side in the remaining oil. Serve immediately with the cauliflower and raita. Note: The chickpea flour, which is gluten free, boosts the flavour of the fish and makes it crispy. Instead of chickpea flour, you can use homemade lentil flour. In a spice grinder, finely grind 1⁄4cup (50 g) of green or coral lentils. You can also use unbleached all-purpose flower.