Curtis Stone’s Butter-basted barramundi with cauliflower and kale 

With a rich butter-based sauce, this barramundi with cauliflower and kale makes for a delicious meal that’s sure to impress.
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Curtis Stone’s Butter-basted barramundi with cauliflower and kale
Serves 4 Prep 15 mins Cooking 30 mins + cooling time
30g butter
1 small brown onion, chopped
2 garlic cloves, chopped
1 large bunch kale, stems removed, leaves rinsed, divided
2 cups (500ml) milk
1kg head cauliflower, leaves and
tough stems discarded, cut into
5cm florets, divided
2 tbs olive oil
2 tbs extra virgin olive oil, divided
1 tbs lemon juice
4 (about 200g each) Coles Australian Ocean Skin On Barramundi Portions,
at room temperature
60g butter, extra, chopped
4 thyme sprigs
3 garlic cloves, extra, crushed
1. Preheat oven to 200°C (180°C fan-forced). Melt the butter in a medium saucepan over medium heat. Add the onion and season. Cook, stirring occasionally, for 4 mins or until onion just softens. Add the chopped garlic and cook for 1 min or until aromatic.
2. Add three-quarters of the kale leaves and cook, stirring, for 3 mins or until kale wilts. Add the milk and 300g cauliflower florets. Bring the mixture to a simmer. Cover and cook for 10 mins or until the cauliflower is tender. Set aside to cool slightly. Strain cooking liquid from vegetables into a jug. Transfer the vegetables to a blender with 1/4 cup (60ml) of the cooking liquid. Blend on high speed until smooth, adding more reserved cooking liquid if necessary.
3. Meanwhile, toss the remaining cauliflower florets with the olive oil in a bowl to coat. Add cauliflower to a rimmed baking tray. Roast for 15-20 mins or until the cauliflower is golden and tender.
4. Thinly slice the remaining kale leaves. In a small bowl, combine the sliced kale, 1 tbs extra virgin olive oil, lemon juice and a pinch of salt. Set aside, tossing occasionally.
5. Using a small sharp knife, lightly score the skin of each barramundi fillet. Pat dry with paper towel. Sprinkle the skin side with salt. Lightly coat the base of a large non-stick frying pan with 1 tbs extra virgin olive oil. Place barramundi in pan, skin-side down, and sprinkle with more salt. Place pan over medium-high heat and cook for 5 mins or until the skin is golden brown and crisp. Turn the barramundi and add the extra butter, thyme and crushed garlic. Cook, spooning melted butter over the barramundi, for 2-3 mins or until cooked through. Transfer to a plate, skin-side up.
6. Divide the cauliflower-kale puree among serving plates. Top with the barramundi, roasted cauliflower and kale mixture. Serve immediately.
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