Ingredients

• 800 g amberjack fillet
• 600 g cauliflower florets
• 200 g dried tomatoes
• 15 g desalted capers
• 6 g tarragon leaves
• thyme
• lemon
• extra virgin olive oil
• salt

whisk dried tomatoes with 60 g of oil, capers and tarragon to obtain a thick pesto.
Blanch the cauliflower florets in salted water for 5 minutes.
trimmed the amberjack fillet and place it on a baking sheet lined with parchment paper; remove the bones, season with oil, salt, thyme, grated lemon zest and bake at 180 ° C for about 20 minutes.
serve with cauliflowers and pesto.

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