Cod with Cauliflower & Chickpeas

Instructions

1. Prepare Oven and Vegetables

   5 min hands-on30 min waiting

   • Preheat oven to 220°C (428°F).
   • Cut cauliflower into bite-sized florets and place in a large roasting tin.
   • Drain and rinse chickpeas, then add to the tin.
   • Drizzle with olive oil and sprinkle with ground coriander.
   • Toss to coat evenly.
   • Place whole garlic bulb in a corner of the tin.
   • Roast for 30 minutes, stirring halfway through.

2. Make Herb and Edamame Salsa

   4 min hands-on

   • Combine half of the coriander leaves, half of the mint leaves, edamame beans, and juice of one lemon in a food processor.
   • Blend until smooth, adding olive oil and water for a pourable consistency.
   • Taste and adjust seasoning with salt and pepper.
   • Set aside.

3. Finish Roasted Vegetables and Garlic

   4 min hands-on

   • Remove roasting tin from oven once cauliflower and chickpeas are golden and tender.
   • Squeeze roasted garlic cloves out of skins and mix into vegetables.
   • Add juice of one more lemon and toss well.
   • Roughly chop remaining coriander and mint leaves and stir through mixture.
   • Taste and adjust seasoning with salt and black pepper.

4. Toast Sesame Seeds

   2 min hands-on

   • Heat a dry non-stick frying pan over medium heat.
   • Add sesame seeds and toast for about 2 minutes, stirring frequently, until golden and aromatic.
   • Transfer to a small bowl and set aside.

5. Cook Cod Fillets

   7 min hands-on1 min waiting

   • Heat a drizzle of olive oil in the same frying pan over medium-high heat.
   • Pat cod fillets dry and season both sides with salt and black pepper.
   • Add fillets to hot pan and cook for 2–3 minutes on each side until opaque and golden.
   • Remove from pan and let rest for a minute.

6. Assemble the Dish

   2 min hands-on

   • Divide roasted cauliflower and chickpea mixture among serving plates.
   • Place a cod fillet on top of each portion.
   • Drizzle herb and edamame salsa generously over fish and vegetables.
   • Sprinkle toasted sesame seeds over the dish.
   • Cooking tips:
   • For extra crunch, broil the cauliflower and chickpeas for the last 3–5 minutes of roasting.
   • Use fresh, firm cod fillets for the best texture. Frozen fillets should be fully thawed and patted dry to avoid excess moisture in the pan.
   • Adjust the amount of olive oil in the salsa for your preferred consistency—less for a thicker spread, more for a drizzle.
   • Toast the sesame seeds just before serving to retain their nuttiness and crunch.