Roast Cod with Harissa, Chickpeas and Cauliflower

The crispy chickpeas and harrisa-basted cauliflower blend wonderfully with the roasted cod. If there are any leftovers, add some spinach and have as a delicious salad for lunch the next day.

Serves 4Prep: 5 minutesCook: 25 minutes


1 cauliflower, cut into florets3 tbsp olive oil, plus extra for drizzling50g harissa paste400g tin chopped tomatoes1 tin of chickpeas, drained4 x 200g cod fillets, skin on, bones removed (or fish of your choice)Lemon juice to serveFresh chopped coriander and parsley, to serveSalt and pepper


  • Preheat oven to 200C/gas 6.

  • Put the cauliflower into a baking tray.

  • Mix together the olive oil and harissa paste and toss through the cauliflower.

  • Centralise the cauliflower on the tray. Pour the tin of tomatoes on one side and the tin of chickpeas on the other. Roast for 10-12 minutes and remove.

  • Fill the tomato tin halfway with water. Then pour the water over the cauliflower, tomatoes and chickpeas and stir together.

  • Place the cod skin side up on top then season and drizzle with a little more olive oil. Roast at 220C/gas 7 for a further 10-12 minutes until fish is cooked.

  • Squeeze over some fresh lemon juice. Toss through coriander and parsley, adjust seasoning and serve.


Harissa is a North African hot chilli pepper paste available in most supermarkets.

This dish is also delicious cold the next day as a salad, add a few baby spinach leaves.