- Fish Fillet – 4 ( about 1-inch thick)
- Olive Oil – 1/2 cup
- Lemon – 1/2 – Juiced
- Salt and pepper – to Season
- Carrot – 200 gms, cut into thick strips
- Butter – 5 tbsp
- Beans – 200 gms, blanched
- Cauliflower – 1, cut into florets and boiled
- Potato – 1, roughly chopped and boiled
- Milk – 1/4 cup
- Garlic clove – 4, roast in olive oil
- Oregano – to Sprinkle
To make the cauliflower puree, place the cauliflower, potato and milk in a pot. Add the roasted garlic and bring to boil. Reduce the flame to a simmer and cover until the vegetables are tender.
Puree the cauliflower and potato with milk and butter. Season to taste with salt and pepper. Sprinkle some oregano and keep it aside.
Rub the fish generously with oilve oil, lemon juice , salt and pepper. Keep the fish aside for 10 minutes.
Put the carrot in a medium saucepan with water. Add salt, bring to a boil for 3-4 minute. Drain and set aside in a bowl of cold water.
In a saucepan, melt 1 tbsp butter, add 1/2 tsp sugar and stir till the sugar dissolves.
Add the carrot and toss them well in this caramel. Continue heating until the carrots are hot and glazed.
In a separate pan, melt 1 more tbsp of butter and add the beans with a sprinkle of water. Cook till it becomes soft. Adjust the seasoning.
Heat the grill to medium-high heat and lightly brush with oilve oil. Place the fish on the grill and cook for 3-4 minutes.
Turn the fish and cook for another 3-4 minutes or until cooked.
Spoon the cauliflower puree onto the plate and spread gently. Place the glazed carrot and beans on the sides. Place the fish on top of veggies. Serve with tomato sauce.