Sauté cubed red onion, peppers, brinjal, fresh garlic and fresh red Chilli in 1 tsp of olive oil and 2 tsp of Woolworths sundried tomoato paste until the veg starts to soften. Then add the cauliflower rice and mix together, add 1tbsp of water put on low heat and steam for 4-5mins. Steam a medley of veg, season with salt and pepper. Marinate sole in fish spice, (from the Dunkeld Fish Shop) lemon juice and green chili. Heat a flat grill plate spray and cook and place the sole on top. Grill for a few minutes on both sides. Do not over cook. While plating put some slices of lemon to chargrill on the plate. Use the juices for the sauce.
To serve, mount the couscous , add the vegetables on the side and fish on the top. Place the chargrilled lemon as garnish