Ras-El-Hanout Roasted Cod with Cauliflower and Pomegranate

Name: Rukmini Iyer Ras-El-Hanout Roasted Cod | Quick Fish Recipes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 large cauliflower, cut into small florets (along with the cauliflower greens); 1 red onion, thickly sliced; 1 x 400g tin of chickpeas; 2 tsp olive oil; 2 tbsp ras-el-hanout; 1 tsp sea salt; 4 thick cod fillets; Extra pinches of salt and ras-el-hanout; 2 tbsp extra virgin olive oil; 1 lemon, zest and juice; 1 tsp sea salt; A generous handful of pomegranate seeds; chopped fresh mint; natural yogurt

by Rukmini Iyer from The Roasting Tin Around The World

As visually stunning as it is delicious, this roasted cod and cauliflower dish is a packed with flavour from the ras-el-hanout marinade.

Gluten-Free Tray Bake Dinner Party

Serves 4

Total 35 min

Prep 10 min

Cook 25 min

Easy

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Introduction from Rukmini Iyer

This is a real party piece of a dish – it looks stunning at the table, and packs in so much flavour for minimal prep time and effort. The chickpeas make the dish quite filling, but by all means add some extra carbs – my friend Laura likes to serve this with simply cooked lemony cous cous.

Ingredients

1 large cauliflower, cut into small florets (along with the cauliflower greens)

1 red onion, thickly sliced

1 x 400g tin of chickpeas

2 tsp olive oil

2 tbsp ras-el-hanout

1 tsp sea salt

4 thick cod fillets

Extra pinches of salt and ras-el-hanout

For the dressing:

2 tbsp extra virgin olive oil

1 lemon, zest and juice

1 tsp sea salt

To serve:

A generous handful of pomegranate seeds

chopped fresh mint

natural yogurt

Method

Preheat the oven to 180°C fan/200°C/gas 6.

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.

Lay the cod fillets in the tin alongside the vegetables, and scatter each fillet with a little more sea salt and ras-el-hanout. Transfer to the oven and roast for 25 minutes.

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 through, pour over the dressing, scatter over the pomegranate seeds and chopped mint, and serve with natural yogurt alongside.

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