Bart's Recipes
Preheat the oven to 200 degrees. Ensure the cauliflower is cut into equal florets. Place them in a large mixing bowl and toss with a tablespoon of olive oil and a teaspoon of smoked paprika powder so all florets are evenly coated. Spread the cauliflower in a single layer over a baking sheet.
Place the baking sheet in the middle of the preheated oven and roast the cauliflower for about twenty to twenty-five minutes until cooked. Toss the vegetables halfway through the cooking time. This ensures the edges brown evenly golden and the florets become nicely soft inside.
Meanwhile, season the white fish fillet on both sides with a pinch of turmeric and distribute the fresh dill over it. Heat a pan with a good non-stick coating over medium-high heat. Cook the fish gently in it, allowing approximately three minutes per side until the fish is opaque and flakes apart easily.
Distribute the roasted cauliflower florets directly from the oven over the plates. Carefully place the cooked white fish fillet beside or on top. Season the entire dish finally by sprinkling a pinch of Celtic sea salt over it and serve everything immediately while hot.
