Paprika and preserved lemon fish with cauliflower tabouli

Paprika lemon fish

INGREDIENTS

Fish

1 fillet (140g) angel fish or other sustainable low-fat fish

1-2 tsp (5-10ml) preserved lemon peel, chopped (pulp discarded)

tsp (3ml) regular paprika

tsp (3ml) cumin seeds

1 tsp (5ml) vegetable or avocado oil

1 tbsp (15ml) lemon or lime juice, plus extra for tabouli

Milled pepper

Tabouli

packet (150g) cauliflower florets

clove garlic, crushed

tsp (3ml) cinnamon

1 tsp (5ml) cumin

Pinch chilli flakes

2 tbsp (30ml) each chopped parsley, mint and coriander

1 tomato, seeded and diced

small (about 50g) cucumber seeded and chopped

1 tomato, seeded

METHOD

Place angel fish on a baking tray. Mix remaining fish ingredients together and rub over fish. Season lightly with pepper (preserved lemons are quite salty). Preheat oven grill.

Steam cauliflower until just tender but still crunchy. Refresh in cold water. Drain and roughly chop to resemble chunky breadcrumbs.

Toss together cauliflower, spices, herbs and remaining vegetables. Season and add lemon juice to taste.

Allow to stand for 30 minutes for flavours to develop.

Grill fish for 5-7 minutes, or until cooked through.

Serve fish with tabouli.

Serves 1