WHAT TO EAT TONIGHT

Ginger and coriander-spiced cod

Middle Eastern flavours and cauliflower “couscous” pack a punch with simple white fish

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Middle Eastern flavours and cauliflower “couscous” pack a punch with simple white fish

Posted

  • Serves 8
  • Preparation time 20 minutes
  • Cooking time 20 minutes
  • For the mint and raisin couscous:
  • 75g golden raisins
  • 240ml apple juice
  • 2 tbsp pomegranate molasses
  • 2 cauliflowers, cut up into small florets
  • 2 tsp fennel seeds
  • 1 tsp minced fresh turmeric
  • Extra-virgin olive oil
  • Leaves from 1 bunch mint, coarsely chopped
  • Zest and juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • For the cod:
  • Leaves from 1 small bunch coriander, chopped
  • 3 cloves garlic, minced
  • 1 1⁄2 tbsp baharat
  • 2 tsp fresh minced turmeric or 1⁄2 tsp ground turmeric
  • 2 tsp fresh minced ginger
  • Zest of 1 lemon
  • Juice of 1⁄2 lemon
  • 1 tsp sea salt
  • 8 cod fillets, skin-on
  • Vegetable oil or olive oil, for cooking
  • Unsalted butter, for cooking
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6.
  2. To make the cauliflower “couscous”, combine the raisins, apple juice, and pomegranate molasses in a small saucepan and gently bring to a simmer over medium heat. Set aside to cool.
  3. Toss the cauliflower, fennel seeds, turmeric, and olive oil in a bowl. Season with salt and pepper. Roast for 10 minutes, until the cauliflower starts to turn golden but is still al dente. This is important! If the cauliflower is overcooked, the “couscous” will end up a mush. Remove from the oven and let cool. Turn the oven down to 180ºC/fan 170ºC/gas mark 4.
  4. Tip the cooled cauliflower into a food processor and pulse until the cauliflower resembles couscous. Be careful not to over process. Drain the raisins, discarding the soaking liquid. Tip the cauliflower into a bowl and stir together with extra-virgin olive oil to coat, mint, lemon zest, lemon juice, and raisins. Adjust the seasoning. The cauliflower may be made several hours in advance and brought to room temperature just before serving.
  5. To make the cod, stir together the chopped coriander, garlic, baharat, turmeric, ginger, lemon zest and juice, and salt in a baking dish large enough to fit the cod in a single layer. If you have time, place the cod in the dish, turn to coat and cover with plastic wrap. Marinate for at least two hours and up to four in the fridge.
  6. Warm a little vegetable oil and a decent knob of butter in a large skillet over high heat. In batches, place the fish in the pan, skin-side down, and cook until the skin is golden. Turn the fish over and transfer to a baking sheet pan. Once you have browned all of the fish, transfer the pan to the oven and bake for four minutes or so, until the fish is just cooked though and the flesh looks translucent.
  7. Serve immediately on the cauliflower couscous.

Recipe extracted from The London Cookbook

Recipe extracted from The London Cookbook

The London Cookbook by Aleksandra Crapanzano

Published by Sphere

£ 20.00

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Tagged in:
Fish
Grains
Mint
Spices

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