Spiced cod with roasted cauliflower and salsa
Serves: 2
Total time: 
Recipe by Lisa Roukin / Recipe photograph by Faith Mason
Spiced cod with roasted cauliflower and salsa
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
389Kcal
Fat
19gr
Saturates
3gr
Carbs
16gr
Sugars
11gr
Fibre
7gr
Protein
35gr
Salt
0.5gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 cauliflower head, cored and cut into 2.5cm florets
- 3 tbsp olive oil
- sea salt
- 1⁄2 tsp paprika
- 2 x 150g chunky cod fillets, skin on
- 1 tbsp harissa
- 150g cherry tomatoes, quartered
- juice of 1⁄2 lime
- 1⁄2 green or red chilli, deseeded and finely chopped
- 2 tbsp chives, chopped
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 6. Line a baking tray with a silicone mat or baking paper, put the cauliflower florets on the tray, drizzle over 1 tablespoon oil, season with sea salt and paprika and massage into the florets. Roast for 15 minutes.
- Meanwhile, season the cod with salt, pepper and the harissa. Rub in with 1 tablespoon oil on both sides of the fish.
- Once the cauliflower has been in the oven for 15 minutes, turn the oven down to 180°C, fan 160°C, gas 4. Move the florets to the edges of the tray, place the fish in the centre and return to the oven for 10-12 minutes.
- To make the salsa, mix the tomatoes with the lime juice, chilli, 1 tablespoon oil and half the chives.
- Serve the cauliflower topped with the fish and salsa. Scatter over the rest of the chives.
