- 1/2 cup red wine vinegar
- 1/4 cup sugar
- 2 tablespoons currants
- 1 small head cauliflower, divided into tiny florets
- 1 red onion. finely chopped
- 1/4 cup pinenuts
- 1/4 cup chopped parsley
- 4 white fish fiillets
Preheat oven to 180 C. Heat vinegar and sugar in a small saucepan, stirring to dissolve the sugar. Add currants to the pan and set aside.
Place the florets of cauliflower with onion in a roasting dish and drizzle with oil. Bake for 20 minutes until cauliflower is starting to colour. Add pinenuts to the pan and roast a further 5 minutes.
Heat a film of oil in a frying pan, dust fish with seasoned flour, when oil is hot cook fish until golden on both sides and just cooked through.
Combine cauliflower, onion and pinenuts with vinegar mixture. Spoon over fish and sprinkle with parsley.
This is delicious served with potato gratin and steamed greens.