Fish Fillets with Roasted Cauliflower Tabouli

Ingredients

Main

• 5 Tbsp Cobram Estate Classic Extra Virgin Olive Oil, plus extra 2 Tbsp
• 2 Tbsp lemon juice
• 1 Tbsp coriander seeds
• 1 Tbsp cumin seeds
• Sea-salt flakes and freshly ground black pepper, to season
• 4 x 200g boneless barramundi fillets, skin on
• 1 small cauliflower, stalk removed, florets finely chopped
• 2 tsp ground cumin
• 1 bunch mint leaves, finely chopped, plus extra leaves to serve
• 1 bunch flat leaf parsley leaves, finely chopped, plus extra leaves to serve
• finely grated zest and juice of 1 lemon
• 250g cherry tomatoes, sliced
• 100g smoked almonds, roughly chopped
• Seeds of 1 pomegranate
• Lemon wedges, to serve

Dressing

• 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
• Juice of ½ lemon
• 100g natural yoghurt
• Sea-salt flakes and freshly ground black pepper, to season