METHOD:

1. Set combi-steam oven to steam + static + fan and pre-heat to 230⁰C with 25% steam

2. Place cauliflower, dill, garlic and lemon zest in a hand blender mini chopper and blend until very finely chopped

3. Place the fish on a lightly greased baking tray, brush with mustard and top with cauliflower crumb, pressing in well. Season with salt and pepper and drizzle with olive oil

4. Place vegetables on another baking tray, top with water, season to taste with salt and pepper and cover with foil to seal

5. Cook fish and vegetables for 10 minutes until the fish is just tender and the cauliflower crumb is cooked through

6. Serve fish and vegetables sprinkled with lemon juice

Recipe presented by Smeg