Roast cod, harissa-spiced cauliflower and chermoula
Author: Troy Terrington
Serves: 2
Ingredients
- 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
Method
- To make the chermoula, place all the ingredients in a food processor and blend until smooth.
- Place in an airtight container for later use.
- For the cauliflower, preheat oven to 180C/Gas 4.
- Mix harissa paste (to your taste) with the vegetable oil to create a marinade for the cauliflower.
- Remove the leaves and cut through the core of the cauliflower to yield 4-6 good wedges.
- Rub the harissa marinade all over the wedges, place in an oven dish and bake in the oven for around 30 mins.
- For the fish, season the cod with salt.
- Place a frying pan over a medium heat and add a little oil.
- Place fish skin side down in the pan and cook for 3-4 mins until the skin is crisp and golden.
- 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.
- 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.
- 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.
