Spicy fish pie with tomato & cauli mash

1. Combine all the ingredients in a food processor or blender to a smooth paste
2. Divide the paste into two, using separate bowls. Use the first bowl, and smear the fish lightly on both sides.  Keep the remaining paste on the side
3. Heat a little butter in a Teflon coated pan until warm. Sear each type of fish, separately on both sides until golden brown. Try to keep the fish whole. Do not overcook the fish; it is still going to be cooked in the oven
4. Remove from the heat and keep on the side. Once cooled down remove any visible skin of the fish, by just peeling it off from the one side to the other
5. Smear the remaining paste over the best looking side of the fish.
6. Use a small sharp paring knife and slice a cross on the bottom of the tomato, just through the skin and not into the flesh
7. Dunk the tomatoes with skin for 1 minute in boiling water
8. Remove and cool down slightly
9. Use the sharp paring knife and pull the skin from the tomato
10. Slice the tomatoes in half and remove the pips by using a spoon
11. Slice the tomatoes in small equal size blocks
12. Pre heat the oven grill
13. Use a chef’s knife and slice carefully vertically through the cauliflower
14. Slice three 5mm slices cauliflower like a slice of bread and place on a baking tray. 
15. Smear on both sides with butter and place under grill. Keep the remaining cauliflower for the mash
16. Cook for 5- 10 minutes until golden brown and turn over
17. Remove from oven and keep on the side
18. Slice cauliflower and onion into chunks
19. Place into a deep saucepan and add a little boiling water just to reach the bottom quarter of the cauliflower and onion. Steam until the cauliflower start to soften
20. Remove excess water and add cream and butter. Mash or place in a blender. Add more cream if necessary
21.  Season with salt and pepper to taste.  Divide the mixture into two

TO ASSEMBLE:
Use any ovenproof container to a 2,5 liter capacity.  No lid is needed

1. Pre heat the oven to 180'C. Smear the inside of the container with butter 
2. Spoon half the cauliflower mash at the bottom
3. Carefully break fish into large chunks and layer across with equal amounts of  each type of fish. Top with the remaining paste
4. Spoon tomato concasse over fish
5. Top with remaining mash and garnish with grilled cauliflower
6. Bake for 30 -45 minutes
7. Serve warm with a green salad or wilted greens on the side

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