1 Half fill a steamer base with water and bring to the boil. Add beans to the water and cauliflower to steamer basket. Cover and cook for 5 minutes. Drain and keep beans warm.
2 Add cream to steamer base with cauliflower, nutmeg and seasoning. Bring to the boil and roughly crush with a fork.
3 Put a non-stick frying pan on a high heat. Brush fish with oil and cook, skin-side down for
4 minutes. Turn and cook for
about 2 minutes more until cooked through. Keep warm.
4 Add butter and oregano to pan and let it brown. Remove from heat and add vinegar.
5 Pour butter over fish and serve on cauliflower with beans. Garnish with oregano leaves.