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.