Cauliflower and Fish Bake

600 gr cauliflower, cut into small florets
2 1/2 cups milk
2 tbs olive oil
1 onion, finely chopped
2 small carrots, peeled, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
3 x 125g pink ling fillets, chopped into 3cm pieces (or any type of fish fillet would be fine).
1 tbs finely chopped dill
3 slices white bread, torn into pieces
1 tbs parmesan cheese, grated

 

Preheat oven to 220C. Combine cauliflower and milk in a saucepan over medium heat, bring to a gentle simmer and cook for 5 minutes or until soft. Strain mixture, reserving milk.
 

Puree cauliflower in a blender until smooth and thick, adding a little reserved milk if necessary. Season with salt and pepper.
 

Heat 1 tbs oil in a large frying pan over medium-high heat. Add onion and cook for 3 minutes or until soft, then add carrots, celery and garlic, and cook for 5 minutes or until tender. Season, add fish, dill and cauliflower puree, and stir gently to combine. Pour mixture into a greased 2l (8-cup) ovenproof dish.
 

Toss bread with remaining 1 tbs oil. Scatter bread and parmesan over cauliflower and fish mixture, and bake on the top shelf of the oven for 20 minutes or until the top is golden brown. Rest for 10 minutes before serving.