Spiced White Fish & Potato-Cauli Mash

• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook potato and cauliflower in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. 

• In the last 8 minutes of potato cook time, place a colander or steamer basket on top of saucepan, then add carrot and broccoli. 
• Cover with a lid and steam until both are tender and potatoes can be easily pierced with a fork, 7-8 minutes.
• Transfer carrot and broccoli to a bowl. Season with salt and pepper, then set aside.
• Drain potato and cauliflower and return to the pan. Add the butter, milk and a pinch of salt. Mash until smooth. Cover to keep warm. 

• Meanwhile, discard any liquid from hoki fillets packaging. Slice fish in half crossways to get 1 steak per person. 
• In a medium bowl, combine fish, Kiwi spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, add fish to the pan and cook until just cooked through, 5-6 minutes each side. Transfer to a plate and cover to keep warm.

TIP: White fish is cooked through when the centre turns from translucent to white.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion until tender, 4-5 minutes.
• Reduce heat to medium, add cream (see ingredients), chicken-style stock powder, lemon zest, a squeeze of lemon juice and a splash of water, stirring, until slightly thickened, 1-2 minutes.