What’s for dinner? Pan-fried line fish, roasted cauliflower and caper butter sauce

Serves 4 

You’ll need: For the cauliflower – 1 medium head of cauliflower, sliced vertically into 1 cm thick “steaks”; olive oil, for drizzling; salt & pepper to taste; 1/2 cup finely grated parmesan cheese (or any hard mature cheese).

For the sauce – 125g butter; 1 garlic clove, finely chopped/ grated; about 30ml small capers; about 15ml lemon zest, finely grated; a handful fresh parsley, finely chopped; salt & pepper, to taste.

For the fish – about 800g firm white fish fillets (preferably boneless); butter, for frying; salt & pepper, to taste.

How to: 

Preheat oven to 230°C. Arrange the cauliflower slices on a large baking sheet lined with baking paper. Drizzle with olive oil and season with salt & pepper. Roast for 12 minutes, then sprinkle with parmesan and roast for a further 5-7 minutes until golden and fragrant. Remove from the oven.

Sauce: In a medium-size pan, melt the butter and fry the garlic & capers for 1-2 minutes (don’t let the garlic get too dark). Add the lemon zest and stir. Remove from the heat, then add the parsley and season with salt & pepper. Stir well and set aside.

Cut the fish into 4 even portions (or 8 smaller even portions). In a large non-stick pan over relatively high heat, melt the butter and fry the fish skin-side down, seasoning the portions with salt & pepper. When the fish is almost cooked, flip them over and fry for just a minute on the flesh side. When just cooked, remove from the pan.

Serve the freshly fried fish and roasted cauliflower hot, with a generous spoonful of warm caper butter sauce.

About the Signature Sauvignon blanc: intense aromas of gooseberries, passion fruit, green fig with some green bell pepper undertone on the nose. The palate is fresh and mouth-watering with a well-balanced acidity.

Also pairs well with seafood, pasta and sushi or on its own. 

*Recipe and image by Spier.