Pistachio and Sundried Tomato Fish Steaks with Roasted Cauliflower 

 | RICARDO

Ingredients

• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) lemon juice
• 1 teaspoon (5 ml) Dijon mustard
• 1 clove garlic, finely chopped
• 1 head cauliflower, cut into florets
• 4 white fish steaks or fillets of your choice, about 1-inch (2.5-cm) thick (haddock, cod, mahi-mahi, tilapia, etc.).
• 2 teaspoons (10 ml) Dijon mustard
• 1/2 cup (125 ml) roasted pistachios, chopped
• 1/4 cup (60 ml) oil-packed sundried tomatoes, drained and chopped
• 2 tablespoons (30 ml) oil-packed sundried black olives, drained and finely chopped
• Salt and pepper