4 x 150g hake fillets

oil and butter to fry

1 head cauliflower, cut into slices

15g madras curry powder

2 cloves sliced garlic

50ml oil

50g curry paste (rogan josh or bhuna)

50ml white wine

250ml cream

Serve with sliced radish, spring onions and toasted flaked almonds


1. Oil the fish, fry 3mins skin side down, flip over. Bake at 200C for 8 minutes

2. Remove from oven, baste with butter and lemon, rest

3. Combine the oil, garlic and powder, rub well into the cauliflower and roast at 200C for about 30-40 min (or until cooked and charred)

4. Warm the curry paste for 5 minutes, add the wine, turn up the heat and reduce by 2/3

5. Add the cream, cook 4 minutes

6. Serve fish, with cauliflower and sauce, finish with garnish