Method

• 1.
  Preheat the oven to 200°C. To make the cauliflower puree, cook the cauliflower in a large saucepan of boiling salted water for 4-5 minutes until very tender. Drain, then transfer to a food processor and whiz until smooth.

• 2.
  Add creme fraiche and butter, and whiz to combine. Season, then set aside and keep warm.
• 3.
  To make the salad, place the Brussels sprouts, chilli, vinegar, parsley, mint, lemon zest and 1/3 cup (80ml) oil in a large bowl. Season, then toss to combine. Set aside.
• 4.
  Heat the remaining 1 tbs oil in a large non-stick ovenproof frypan over medium-high heat.
• 5.
  Season the whiting skin with salt. In batches, if necessary, cook the whiting, skin-side down, for 4-5 minutes until crisp and golden.
• 6.
  Transfer the frypan to the oven and continue to cook, without turning, for a further 2-3 minutes until the whiting is cooked through.
• 7.
  Divide the cauli ower puree among four serving plates. Arrange 2 llets of whiting on each plate and serve with Brussels sprout salad.