• Home
• Recipes
• Roast cod with curried cauliflower purée & onion bhaji

Roast cod with curried cauliflower purée & onion bhaji

• Elystan Street

Save recipe

Serves 4

More effort

Prep: 30 mins

Cook: 1 hr and 10 mins

plus resting and 2 hrs macerating

A star rating of 5 out of 5.9 ratingsRate

loading...

One of Phil Howard's menu highlights, this dish is a mix of spices, flavours and textures. Try this delicate cod with crispy bhajis and creamy cauliflower

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Fragrant mango & apple chutney

A star rating of 4.7 out of 5.87 ratings

Seeded flatbreads

A star rating of 4.2 out of 5.5 ratings

Spicy potatoes

A star rating of 3.8 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

• 200g spinach

  washed

• olive oil

  for frying

• 4 x 150g portions skinless cod

  fillet (from the head end if possible)

For the dressing

• ½ onion

  finely chopped

• vegetable oil

  for frying

• 1 tbsp golden raisins

• 2 tsp nonpareilles capers

• 50ml apple juice

• ½ lime

  zested and juiced

• 1 tsp chopped coriander

• pinch of golden caster sugar

For the bhaji

• 125g gram flour

• 1 egg

• 125ml milk

• 1 red onion

  very finely sliced

• ½ red chilli

  finely chopped

• 1 tsp chopped coriander

• vegetable oil

  for frying

For the purée

• 25g unsalted butter

• ½ onion

  finely sliced

• 1 tsp mild curry powder

• 150g cauliflower

  chopped

• 100ml double cream

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

• kcal606
• fat34g
• saturates13g
• carbs32g
• sugars14g
• fibre6g
• protein40g
• salt0.6g

Ad

Method

• step 1

  To make the dressing, fry the onion in a small, non-stick pan with a splash of oil for 5 mins. Transfer to a bowl and add the rest of the dressing ingredients with a pinch of salt, and leave to macerate for 2 hrs.

• step 2

  To make the bhaji, whisk the flour, egg and milk into a light batter. Add the onion, chilli and coriander with a pinch of salt and set aside for 30 mins.

• step 3

  For the purée, melt the butter over a medium heat in a heavy-based saucepan. Add the onion, a generous pinch of salt and fry for 5 mins until soft and translucent. Add the curry powder and cook for another 5 mins, then stir in the cauliflower and cook for a few mins more. Pour in the cream, 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.

• step 4

  Half an hour before you want to serve, heat oven to 160C/140C fan/ gas 3. To fry the bhaji, heat enough oil to half-fill a large pan to 160C. Using a slotted metal spoon, lift the onion mix from the batter and let the excess liquid drain away. Lower into the oil and fry until the slices are crisp and golden. Drain on kitchen paper, then spread out on a baking tray and keep warm in the oven while you prepare the other elements.

• step 5

  Wilt the spinach in a splash of olive oil, seasoning as you do so, and warm your purée through. Keep both on a low heat while you cook the cod.

• step 6

  Put a non-stick ovenproof pan over a high heat. Season the top 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 2-3 mins until just cooked.

• step 7

  To serve, spoon some purée onto four heated plates. Put the spinach alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with a bhaji.

Recipe from Good Food magazine, January 2017

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.9 ratings

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now

Loading...

Ad

Loading...

Loading...