Baked Fish with Amaranth Lemon Crust, Roasted Cauliflower Purée and Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower and 2 garlic cloves on a sheet pan; toss with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Roast the cauliflower and garlic for 20 to 25 minutes at 220 °C / 425 °F, until tender with golden edges. Set aside.

3. 3

   Meanwhile, pat the fish fillets dry with paper towels. Season them with 1/2 teaspoon salt, the remaining black pepper, and 1 tablespoon lemon juice.

4. 4

   In a small bowl, mix the puffed amaranth with half of the chopped parsley, half of the lemon zest, and 1 tablespoon olive oil.

5. 5

   Brush the top of each fillet with Dijon mustard and gently press on the amaranth mixture to form the crust.

6. 6

   Place the fish on a lightly oiled baking tray. Bake at 220 °C / 425 °F for 10 to 12 minutes, or until the fish is cooked through and flakes easily with a fork.

7. 7

   Transfer the roasted cauliflower and baked garlic to a blender or food processor. Add the Greek yogurt, 1 tablespoon lemon juice, a pinch of salt, and blend until smooth and silky.

8. 8

   Finely chop the remaining garlic clove. Heat the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add the asparagus, chopped garlic, and a pinch of salt; sauté for 4 to 5 minutes until the asparagus is tender yet still firm.

9. 9

   Spoon a layer of cauliflower purée onto each plate. Place a crusted fish fillet on top or alongside it. Finish with the sautéed asparagus, the remaining parsley, and the remaining lemon zest.

10. 10

    Serve immediately, making sure each plate includes cauliflower purée, asparagus, and the fish with its crisp crust.