For the quick pickled cucumber salad, in a bowl, combine vinegar, sugar and ¼ teaspoon of salt, stir until sugar has dissolved. Season and add cucumber and onion. Stir to coat. Cover and set aside.
Meanwhile, place a roasting pan in the oven and preheat oven and pan to 210°C fan-forced. Spray cauliflower with oil. Sprinkle 1 tablespoon of Moroccan seasoning over cauliflower and turn to coat. Place cauliflower onto the hot pan and roast for 10 minutes.
Spray both sides of fish with oil and sprinkle over the remaining seasoning. Remove cauliflower from the oven, turn cauliflower over and add the fish to the pan. Roast for a further 15 minutes, or until fish is cooked through.
Drain the pickled cucumber and onion and return to the bowl. Add the tomato and rocket and toss to combine.
Divide the fish and cauliflower between two serving plates. Serve with the salad.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||11.9 g|
|- Saturated fat||2.4 g|
|Total carbohydrates||19.7 g|
|- Total sugars||17.1 g|