The Roasting Tin Around The World ras-el-hanout roasted cod Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Roasting Tin Around The World ras-el-hanout roasted cod with cauliflower and pomegranate By You Magazine - April 26, 2020 This is a real party piece of a dish – it looks great at the table and packs so much flavour for minimal prep and effort. The chickpeas make this quite filling but add some extra carbs if you wish – my friend Laura likes to serve this with lemony couscous. David Loftus SERVES 4 PREP 10 MINUTES COOK 25 MINUTES 1 large cauliflower, cut into small florets (along with the cauliflower greens) 1 red onion, thickly sliced 400g tin of chickpeas 2 tsp olive oil 2 tbsp ras-el-hanout 1 tsp sea salt 4 thick cod fillets extra pinches of sea salt and ras-el-hanout DRESSING 2 tbsp extra virgin olive oil 1 lemon, zest and juice 1 tsp sea salt TO SERVE generous handful of pomegranate seeds chopped fresh mint natural yogurt 1. Preheat the oven to 200C/ 180C fan/gas 6. 2. Tip the cauliflower, greens, onion and chickpeas into a roasting tin large enough to hold them and the cod fillets in one layer, then mix well with the olive oil, ras-el-hanout and sea salt. 3. Lay the cod fillets in the tin alongside the vegetables then scatter each one with a little more sea salt and ras-el-hanout. Transfer to the oven and roast for 25 minutes. 4. Meanwhile, mix the extra virgin olive oil, lemon zest and juice, and sea salt together and set aside. Once the cod and cauliflower are cooked, pour over the dressing, scatter over the pomegranate seeds and chopped mint, and serve with natural yogurt alongside. Recipe taken from The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved