Baked white fish with potato-free mash
- 2 cups cauliflower florets
- 1 cups baby peas
- 2 x 100g white fish fillets
- 1 small avocado, diced
- 1 lemon, sliced
- Sea salt and freshly ground black pepper
Place the cauliflower in a steamer and cook until soft enough to be mashed.
In a separate saucepan, add 2 cups of water and the peas, bring to the boil and cook until the peas are soft and tender.
Drain the peas and place them in a large bowl with the cauliflower and avocado, then mash until they’re well combined but still a bit lumpy and textured. Season and serve.