Pan-Fried Fish with Roasted Vegetables and Coconut Cardamom Cream

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss cauliflower, pumpkin, onion and first measure of cardamom spice mix on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for 20-25 minutes, until tender and starting to caramelise. Turn half way to ensure even browning. Finely dice onion and remove central stem from kaffir lime leaf and finely slice.
3. Heat oil in a medium pot on medium low heat and cook onion and kaffir lime leaf for about 4 minutes, until softened. Add second measure of cardamom spice mix and cook for 30 seconds. Add wine/water, water and coconut milk and bring to a simmer then reduce heat to low and simmer a further 5 minutes.
4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Place seasoned flour onto a plate and use to coat fish, shaking off excess. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook fish for 1-2 minutes each side (depending on thickness), until just cooked through.
5. Remove cardamom cream from heat and stir through lemon juice, fish sauce and sweet chilli sauce.
6. Remove tray with roasted vegetables from oven, scatter over baby spinach and toss to combine.
7. Divide roasted vegetables between plates and top with pan-fried fish. Spoon over coconut cardamom cream and sprinkle with parsley.