Roasted fish with turmeric oil and cauliflower purée

1.Pre-heat the oven to 190ºC. Marinate the fish in the combined olive oil, turmeric, ginger, salt and sugar for about 20 minutes.

2.Steam the cauliflower in a large pan with an inch of water for about 15 minutes or until tender. Reserve about ¼ cup of the cooking water then drain well. Place the cooked cauliflower in the food processor and whizz until roughly chopped. Add the butter, salt and pepper to taste, sour cream and about 2 tablespoons of the cooking liquid. Whizz again, adding more liquid if needed to make a thick, smooth purée. Gently re-heat if needed.

3.Heat a medium fry pan and sear the fish on both sides until just coloured. Transfer to a lined baking tray with the kale or spinach. Roast for 5-8 minutes depending on the thickness of the fish or until just starting to flake in the centre.

4.Serve the roasted fish and greens with the cauliflower purée and sprinkle with a few crispy shallots.