This simple low-carb meal is perfect as an elegant midweek dinner. The caper butter sauce is packed with flavour (also great with chicken and pork) and very quick to make. Choose the freshest fish you can find, and fry it in a non-stick pan while the cauliflower is roasting. Easy and delicious.

Ingredients: (serves 4)

For the cauliflower:

• 1 medium head of cauliflower, sliced vertically into 1 cm thick “steaks”
• olive oil, for drizzling
• salt & pepper to taste
• 1/2 cup finely grated parmesan cheese (or any hard mature cheese)

For the sauce:

• 125 g (1/2 cup) butter
• 1 garlic clove, finely chopped/grated
• about 30 ml (2 tablespoons) small capers
• about 15 ml (1 tablespoon) lemon zest, finely grated
• a handful fresh parsley, finely chopped
• salt & pepper, to taste

For the fish:

• about 800 g firm white fish fillets (preferably boneless)
• butter, for frying
• salt & pepper, to taste

Method:

Preheat oven to 230 C. Arrange the cauliflower slices on a large baking sheet lined with baking paper. Drizzle with olive oil and season with salt & pepper. Roast for 12 minutes, then sprinkle with parmesan and roast for a further 5-7 minutes until golden and fragrant. Remove from the oven.

Sauce: in a medium size pan, melt the butter and fry the garlic & capers for 1-2 minutes (don’t let the garlic get too dark). Add the lemon zest and stir. Remove from the heat, then add the parsley and season with salt & pepper. Stir well and set aside.

Cut the fish into 4 even portions (or 8 smaller even portions). In a large non-stick pan over relatively high heat, melt the butter and fry the fish skin-side down, seasoning the portions with salt & pepper. When the fish is almost cooked, flip them over and fry for just a minute on the flesh side. When just cooked, remove from the pan.

Cut the fish into 4 even portions (or 8 smaller even portions). In a large non-stick pan over relatively high heat, melt the butter and fry the fish skin-side down, seasoning the portions with salt & pepper. When the fish is almost cooked, flip them over and fry for just a minute on the flesh side. When just cooked, remove from the pan.

About the Signature Sauvignon blanc: intense aromas of gooseberries, passion fruit, green fig with some green bell pepper under tone on the nose. The palate is fresh and mouth-watering with a well-balanced acidity.

Also pairs well with seafood, pasta and sushi or on its own.