Romesco Sablefish with Roasted Cauliflower, Chickpeas and Kale – Jamieson Vitamins

Ingredients

• ½ cup jarred roasted red bell peppers (approx 4)
• ¼ cup sundried tomatoes in oil, drained
• 1 clove garlic, peeled and crushed
• 1/3 cup pumpkin seeds
• ¼ cup almonds or hazelnuts, skinned
• 1 Tbsp fresh flat-leaf parsley, chopped plus extra for garnish
• 1 teaspoon smoked paprika
• 1/4 heaping tsp sea salt
• 1/4 tsp red chili flake, optional
• 2 tbsp lemon juice
• 3 Tbsp olive oil
• 1 head cauliflower, cut into bite-size florets
• 1/4 cup extra-virgin olive oil
• 2 teaspoons kosher salt
• 2 5 oz boneless sablefish or cod filets
• 1 tsp olive oil
• lemon slices
• salt to taste
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 bunch of kale, thinly chopped