Pan Fried Snapper with Cauliflower & Fennel Mash

Pan Fried Snapper with Cauliflower & Fennel Mash

What makes this simple dish extra special is that steaming of the cauliflower and fennel mash in bone broth. The broth brings out the flavours and is also good for you. Winning!


  • 950g cauliflower, trimmed, roughly chopped
  • 1 medium fennel bulb, trimmed, roughly chopped
  • 2 cups chicken bone broth
  • 1/4 cup sour cream
  • 2 tsp olive oil
  • 4 x 100g snapper fillets - skin on
  • Lemon wedges and green beans, to serve


  1. In a steamer, place cauliflower and fennel. Add two cups of the bone broth in the pot underneath. 
  2. Cook until cauliflower and fennel is soft. 
  3. While steaming, heat olive oil in pan on medium heat. 
  4. Season snapper fillets with salt and pepper and panfry (skin side first) for approximately 4-5 minutes each side
  5. Add 1/4 cup sour cream to cauliflower and fennel - mash or puree with stick blender until smooth.
  6. Season mash with salt and pepper. 
  7. Serve fish over cauliflower and fennel mash with a wedge of lemon and sautéed green beans on the side (optional)