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Baked cauliflower with tahini sauce & baked fish

Under $10/4 servesMain Meals
Serves 4Time 45 minsBaked Fish with Baked Cauliflower (16)

Seafood dish with a zesty sauce

Fat - total 28g 40%
Fat - saturated 5g 21%
Salt 227mg 10%
Protein 26g 53%
Carbs 11g 4%
Sugar 4g 4%
Energy 1677kJ 19%

% based on an adult’s recommended daily intake


  • ( 400 grams) Bassa raw
  • ( 20 florrets) Raw cauliflower
  • ( 2 tsp) Paprika
  • ( 1/2 tsp) Ground black pepper
  • ( 1 cup) Reduced-fat (2%) Greek yoghurt, unflavoured
  • ( 4 tbsp) Tahini (sesame seed pulp)
  • ( 1/3 cup) Lemon juice
  • ( 1/2 bunch) Fresh coriander
  • ( 4 tbsp) Olive oil


  1. Preheat oven to 180 degrees Celsius (C).
  2. Cut the cauliflower into florets (individual branches) and place in a bowl. Add half the oil, and the paprika and pepper. Mix and then place evenly on a baking tray. Bake for 20 minutes.
  3. For the sauce, combine the yoghurt, tahini, and lemon juice. Stir to combine.
  4. When the cauliflower is cooked, allow to cool, then add the coriander leaves on top of the cauliflower.
  5. Put pepper on the fish.
  6. Heat the remaining oil in a pan, and fry the fish.
  7. To serve, place the yoghurt and tahini sauce on the plate, put the cauliflower on top, and serve with the fish.
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