Baked fish with cauliflower crumble

Recipe

A fresh and flavour-packed fish dish featuring golden sweet potato, crunchy cauliflower crumb and a colourful kale salad, finished with a creamy tahini yoghurt dressing and pomegranate seeds.

Ingredients

• 2 medium orange sweet potatoes (800g), unpeeled, cut into thin wedges lengthways
• 2 tablespoons extra virgin olive oil
• 75g (2½oz) cauliflower florets
• ¼ cup (25g) wholegrain breadcrumbs
• 2 tablespoons chopped chives
• 1 tablespoon finely chopped walnuts
• ¼ teaspoon ground cumin
• 4 x 120g (4oz) firm white fish fillets (see tips)
• 1 medium carrot (120g), sliced thinly lengthways into ribbons (see tips)
• 1 lebanese cucumber (130g), sliced thinly lengthways into ribbons (see tips)
• 2 cups (80g) kale, sliced thinly
• ½ small red onion (50g), sliced thinly
• 1 teaspoon ground sumac
• 2 tablespoons pomegranate seeds

Tahini yoghurt dressing

• 1 tablespoon unhulled tahini
• 1/3 cup (95g) natural greek yoghurt
• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• ¼ cup (60ml) water

Method

1. Preheat oven to 200°C/400°F. Line two oven trays with baking paper.
2. Place sweet potato on one tray; drizzle with 2 teaspoons of the oil. Roast for 10 minutes.
3. Meanwhile, process cauliflower until chopped finely. Transfer to a large bowl; stir in breadcrumbs, chives, walnuts, cumin and 1 tablespoon of the oil.
4. Place fish in a single layer on second tray; season with pepper. Press cauliflower mixture firmly and evenly over top of fish; drizzle with remaining oil. Place in oven with sweet potato. Bake for 20 minutes (depending on thickness of fish) or until fish is cooked through, crumb mixture is golden and sweet potato is golden and tender.
5. Meanwhile, place carrot, cucumber and kale in a large bowl; toss to combine. Place onion and sumac in a small bowl, rub to coat onion with sumac; add to salad.
6. Make tahini yoghurt dressing.
7. Divide fish, sweet potato and salad evenly among four plates; drizzle each with a quarter of the dressing. Sprinkle with pomegranate seeds to serve.

Tahini yoghurt dressing 

Combine ingredients in a bowl, adding a little water if necessary, to reach the consistency of thickened cream (see tips).

TIPS

We used 4cm (1½in) thick ling fillets here, but any firm white fish fillet, such as blue-eye trevalla, kingfish or snapper would work well. Use a vegetable peeler, V-slicer or mandoline to thinly slice the carrot and cucumber. The dressing will thicken if left standing; simply stir in a little extra water to return it to the consistency of thickened cream.

Article published in October,  2026

Recipe reproduced with permission from Australian Women's Weekly Food.