Spiced cod with roasted cauliflower and salsa
Serves: 2
![Spiced cod with roasted cauliflower and salsa](/uploads/media/720x770/02/4992-Spiced-Cod-Roasted-Cauliflower-Tomato-Salsa-1120.jpg?v=1-0)
Recipe by Lisa Roukin / Recipe photograph by Faith Mason
Spiced cod with roasted cauliflower and salsa
Serves: 2
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Nutritional information (per serving)
Calories
389Kcal
Fat
19gr
Saturates
3gr
Carbs
16gr
Sugars
11gr
Fibre
7gr
Protein
35gr
Salt
0.5gr
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Sainsbury's magazine
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![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
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.