Photo by Babiche Martens
- Peel and dice the oranges. Chop the parsley and combine with the orange, extra virgin olive oil, sherry vinegar and seasoning. Let sit for the flavours to develop.
- Preheat oven to 200C. Boil the lentils in the water and stock until tender. Drain, season and stir through a small knob of butter. Keep warm while cooking the cauliflower and the fish.
- Cut the cauliflower into small pieces. Boil in salted water until tender then drain and push through a sieve. Season and also stir through a small knob of butter.
- Season the fillets and drizzle with olive oil. Roast for approximately 10 minutes, depending on the size. Let rest for a few minutes before serving on the cauliflower with the lentils and orange salad spooned over.