Today we're going to do one of my favourite dishes from the restaurant, Pan-Fried Fish with hummus, roast cauliflower, harissa and tahini yoghurt, it is a match made in heaven with flavour coming at you from all sides and the best thing about it is it's super easy to prepare and you'll be eating in 30 minutes.

We'll start by roasting a beautiful head of cauliflower until it's golden brown and knife-tender. Trust me, the aromas will fill your kitchen, and the flavors will be out of this world. And don't worry about the cleanup because we'll show you a clever trick to make it hassle-free. While the cauliflower is cooking, we'll prepare a delightful tahini yoghurt. With just a few simple ingredients like natural yoghurt, lemon juice, garlic, salt, and tahini, you'll create a creamy and tangy sauce that perfectly complements the dish. We'll be adding some fresh salad greens with a hint of fennel bulb for that extra crunch and unique flavor. Fennel bulb is one of my all-time favorite ingredients, and yes, I have a few favourites!

Tahini Yoghurt

1 cup natural yoghurt

25 mL lemon juice

1 clove garlic, finely chopped

Pinch of salt

Pinch of pepper

1 tablespoon tahini

You can prepare the tahini yoghurt in advance and store it in the fridge for up to 10 days.

Roasted Cauliflower Instructions

1 head of cauliflower

Salt

Extra virgin olive oil

Pepper

Preheat your oven to 200°C (400°F).

Cut the head of cauliflower into finger-thick slices.

Line a baking tray with baking paper for easy cleanup.

Arrange the cauliflower slices on the baking tray, making sure they are in a single layer and slightly overlapping if needed.

Sprinkle some salt, pepper, and a drizzle of extra virgin olive oil over the cauliflower.

Place the baking tray in the preheated oven.

Roast the cauliflower for about 25-30 minutes until the edges are golden brown and the cauliflower is knife-tender.

Once the cauliflower is cooked to your desired level of tenderness and color, remove it from the oven.

COOKING THE FISH

Panfried Sole Fish

Fillets of sole (or any white fish)

Salt

Pepper

Oil for cooking

Instructions:

Heat a pan over medium-high heat until it's hot. You can tell it's hot when a little bit of smoke starts to rise from the pan.

Season both sides of the fish fillets with salt and pepper.

Add a small amount of oil to the hot pan and swirl it around to coat the bottom.

Place the seasoned fish fillets in the pan, presentation side down (the side you want to show).

Cook the fish for about 2 minutes on one side, or until it's about 80% cooked through and turns white on the bottom.

Carefully flip the fish fillets over using a spatula and cook for an additional 30 seconds on the other side.

Remove the pan from heat and transfer the cooked fish to a plate.

Now you're ready to assemble your dish with the pan-fried fish as the centerpiece! Enjoy the delicious flavors of the fish along with the accompanying hummus, roast cauliflower, harissa, and tahini yoghurt.

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