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Ras El Hanout Roasted Cod with Cauliflower and Pomegranate Recipe

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This recipe for Ras El Hanout Roasted Cod with Cauliflower and Pomegranate is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 smallish cauliflower
1 red onion, thickly sliced
400 g tin chickpeas, drained and rinsed
2 thick cod fillets
2 tbsn olive oil
2 tbsn ras el hanout
handful of pomegranate seeds, to serve
mint leaves, to serve
natural greek yoghurt, to serve

For the dressing: 2 tbsn olive oil, finely grated zest and juice of half lemon
Directions:
Directions:
1. Preheat oven to 200º. Cut the cauliflower into small florets and roughly chop the light green leaves. Tip the cauliflower and leaves, onion and chickpeas into a roasting tin. Add olive oil, ras el hanout and some salt, mix together and and spread out into one layer. Roast for 15 minutes.

2. Meanwhile, make the dressing by mixing together the olive oil, lemon zest and juice and some seasoning.

3. Remove veg from oven and place cod fillets on top and roast for a further 10 minutes until fish is cooked through.

4. Once cod and cauliflower are cooked, pour over the dressing, scatter over the pomegranate seeds and chopped mint and serve with some dollops of yoghurt
Number Of Servings:
Number Of Servings:
2 large
Preparation Time:
Preparation Time:
Prep 15 mins, Cook 25 mins

 

 

 

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