This is a real party piece of a dish – it looks great at the table and packs so much flavour for minimal prep and effort. The chickpeas make this quite filling but add some extra carbs if you wish – my friend Laura likes to serve this with lemony couscous.
PREP 10 MINUTES
COOK 25 MINUTES
1 large cauliflower, cut into small florets (along with the cauliflower greens)
1 red onion, thickly sliced
400g tin of chickpeas
2 tsp olive oil
2 tbsp ras-el-hanout
1 tsp sea salt
4 thick cod fillets
extra pinches of sea salt and ras-el-hanout
2 tbsp extra virgin olive oil
1 lemon, zest and juice
1 tsp sea salt
generous handful of pomegranate seeds
chopped fresh mint
1. Preheat the oven to 200C/ 180C fan/gas 6.
2. Tip the cauliflower, greens, onion and chickpeas into a roasting tin large enough to hold them and the cod fillets in one layer, then mix well with the olive oil, ras-el-hanout and sea salt.
3. Lay the cod fillets in the tin alongside the vegetables then scatter each one with a little more sea salt and ras-el-hanout. Transfer to the oven and roast for 25 minutes.
4. Meanwhile, mix the extra virgin olive oil, lemon zest and juice, and sea salt together and set aside. Once the cod and cauliflower are cooked, pour over the dressing, scatter over the pomegranate seeds and chopped mint, and serve with natural yogurt alongside.
Recipe taken from The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99)