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Ingredients
2 fillet fish fillet white firm (we used cod)
4 slices optional: lemon
2 thyme sprigs
2 tbsp olive oil
0.5 cauliflower cut into wedges
10 spring onion ends trimmed
1 slice sourdough bread
1 chilli red hot deseeded ( if you don't like it too )
2 garlic cloves sliced
10 blanched almonds and
2 ready-roasted peppers red
1 tomatoes peeled (see tip, below)
0.5 tsp sherry vinegar
Equipment
food processor
frying pan
baking sheet
oven
Directions
Heat oven to 200C/180C fan/gas
Put each fish fillet on a large piece of baking parchment and top each with a few slices of lemon and a sprig of thyme.
Drizzle with 1 tsp of the oil and season. Fold over the top edges of each piece of parchment to make a seal, then scrunch up the ends like a sweet wrapper.
Put the parcels on a baking sheet and bake in oven for 15 mins.
Meanwhile, steam the cauliflower for 4 mins, then add the spring onions for 3 mins more or until tender. Pat dry, then toss the veg in 2 tsp olive oil and season. In a large frying pan, toast the bread pieces in the remaining oil, then add the chilli and garlic, and cook for 1 min. Tip into a food processor with the nuts, peppers, tomato and vinegar, and pulse until you have a rough paste. Season and put to one side.
Wipe then heat the frying pan.
Add the cauliflower wedges and spring onions, and cook for a few mins each side to brown.
