Roast cod with curried cauliflower and pomegranate dressing (serves 4)


  • 4 x 150g portions cod fillet

Cauliflower puree

  • 150g cauliflower
  • 2 cloves garlic
  • I red chilli
  • 1 white onion
  • 1 tbs mild curry powder
  • 10 ginger
  • 400ml coconut milk
  • 25g unsalted butter

Pomegranate dressing

  • 1 pomegranate
  • 15 coriander leaves
  • 200ml olive oil
  • 1 lime


  • 2 heads of cauliflower
  • 25g butter
  • 1 lime

To make the dressing cut the pomegranate in half and scoop of the seeds and the juice into a small mixing bowl, finely chop the coriander leaves, zest and juice the lime add to the pomegranate, cover with the olive oil, mix well and set to one side until you are ready to serve

For the purée, roughly chop the onion and chilli, grate the ginger and garlic. Melt the butter over a medium heat in a heavy-based saucepan. Add the onion, garlic, chilli, ginger, a generous pinch of salt and fry for 5 mins until soft and the onion is translucent. Add the curry powder and cook for another 5 mins, then cut the cauliflower add to the pan and stir it in, cook for a few mins more. Pour in the coconut milk, bring to the boil, then turn the heat right down. Cover with a lid and cook gently for 25-30 mins. Transfer to a blender and blend to a smooth purée. Check the seasoning.

For the garnish, we have two more variations of cauliflower which are quite easy to prepare. Firstly, a cauliflower “cous cous.” Take the florets from a head of cauliflower and blitz in a food processor until you are left with small grains, transfer into a bowl season generously with salt and add the zest and juice of a lime. Secondly, a simple roasted cauliflower. Take the florets from the second cauliflower, melt the butter in a frying pan over a medium heat and the florets, season with salt and pepper and panfry until golden brown.

Put a non-stick ovenproof pan over a high heat. Season the skin of the cod with salt. Add a splash of oil to the pan and put the seasoned side of the cod into the oil. Fry until golden brown, turn down the heat, turn the fish over and roast in the oven for 4-5 mins until just cooked.

To serve, spoon some purée onto four heated plates. Put the “cous cous” alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with roasted cauliflower.