Ingredients

• 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
  

Method

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)