Roast cod, harissa-spiced cauliflower and chermoula

Roast cod, harissa-spiced cauliflower and chermoula
Serves: 2
  • 1-2 tbsp harissa paste (according to your taste)
  • 50ml vegetable oil + more for frying
  • 1 cauliflower
  • 2 x 150g cod portions
  • knob butter
  • Chermoula:
  • 100ml olive oil
  • 25g fresh coriander, stalks removed
  • 25g fresh flat leaf parsley, stalks removed
  • 4 garlic cloves, peeled
  • 25ml lemon juice
  • 7g paprika
  • 4g ground cumin
  • 2.5g salt
  • pinch cayenne pepper
  1. To make the chermoula, place all the ingredients in a food processor and blend until smooth.
  2. Place in an airtight container for later use.
  3. For the cauliflower, preheat oven to 180C/Gas 4.
  4. Mix harissa paste (to your taste) with the vegetable oil to create a marinade for the cauliflower.
  5. Remove the leaves and cut through the core of the cauliflower to yield 4-6 good wedges.
  6. Rub the harissa marinade all over the wedges, place in an oven dish and bake in the oven for around 30 mins.
  7. For the fish, season the cod with salt.
  8. Place a frying pan over a medium heat and add a little oil.
  9. Place fish skin side down in the pan and cook for 3-4 mins until the skin is crisp and golden.
  10. Place the pan in the oven for 5-6 mins and when the fish looks firm but has a little yield when you press it, remove from the oven.
  11. Carefully turn the fish over and add a knob of butter to the pan, put back on the heat and baste the cod in the juices and butter, allowing the butter to brown slightly.
  12. To serve, spoon and spread a healthy amount of chermoula on the bottom of each bowl/plate, sit the cauliflower just off centre and the roast cod next to that.
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