Fish and cauliflower bake

Fish and cauliflower bake

Total: 1 hr 15 min. | Active: 30 min.
Nutritional value / person: 531 kcal
, Fat: 23 g
, Carbohydrate: 34 g
, Protein: 42 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp butter
2 onions, cut into thin slices
2 garlic cloves, sliced
600 g cauliflower, cut into florets
2 tbsp tarragon, finely chopped
2 tbsp capers
1 ½ dl white wine
½ tsp salt
500 g waxy potatoes, cooked in their skins peeled, in slices
600 g fillet of sea bass, cut into pieces

Béchamel sauce

20 g butter
20 g white flour
5 dl milk
½ tsp salt
a little nutmeg
a little pepper
20 g knobs of butter

To bake

1 tbsp tarragon, finely chopped
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One ovenproof dish (holding approx. 2 l), greased

How it's done

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Heat the butter in a pan. Add the onions, garlic and cauliflower, sauté for approx. 5 mins. Add the tarragon and capers, pour in the wine, reduce almost completely, season with salt. Transfer the cauliflower, potatoes and fish to the prepared dish.

Béchamel sauce

Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, reduce the heat, season, simmer for approx. 5 mins., stirring occasionally until the sauce is thick and creamy. Pour the sauce into the dish containing the vegetables and fish, top with knobs of butter.

To bake

Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove and leave to rest for approx. 5 mins. Garnish with tarragon.

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