Salt and pepper the fish and place on a baking tray. Separate the kale from the thick stalk and divide into smaller pieces, drizzle with olive oil, salt and pepper, add the carrots cut into strips and mix..
Sprinkle the vegetables over the fish and place the dish in an oven preheated to 180 degrees for 20 minutes.
Meanwhile, divide the cauliflower into florets and grind in a blender. Mix with lemon juice, parsley and a little olive oil, salt and pepper. Put the resulting cauliflower "rice" on a plate, place the fish with the kale and decorate with pomegranate seeds.
Recipe by Alicja Jurkowska. Check out my blog "Warszawski Smak".