Ingredients

Method:

Method 1. Prepare ingredients for Sicilian mix and put together in a bowl and leave until needed. 2. To make the mash, peel potatoes, dice into evenly sized pieces and place in a medium sized pot that allows you to cover potatoes and cook without boiling over, and cover with salted water. Cook on a medium to high heat until potatoes are soft but not breaking up. 3. While potatoes are cooking, place a frying pan or small pot onto a medium heat. Add a teaspoon of olive oil to the pan, and when it begins to smoke lightly add cauliflower to it. Stir gently with a spatula until cauliflower starts to brown. Add the Sicilian mix and chopped parsley and season. Take off heat and leave until needed. 4. When potatoes are ready, strain the water off and put potatoes back into the pot. Add soft butter and salt and pepper and mash by hand. Add nutmeg and cream to mash until you get the consistency and flavour you want. 5. Lay fish out on your chopping board skin side down and season the fleshy side. Place a non-stick frying pan on a high heat but not full. Put a drizzle of olive oil in the pan, allow to heat up until pan begins to smoke. Place fish in the pan skin side down and cook for 3 minutes or until golden brown. 6. Turn the fish over with a fish slice and turn the heat down to a low to medium heat and cook for 3 more minutes. 7. Add 20g of soft butter and a squeeze of lemon juice. When butter is melted baste the skin of the fish for a minute then remove from the pan and serve.