Ras-el-Hanout Roasted Cod with Cauliflower and Pomegranate
Crossposted to 
cookbook_challenge
From The Roasting Tin around the World by Rukmini Iyer
Ingredients
1 large cauliflower cut into small florets (along with the cauliflower greens)
1 red onion, thickly sliced
1 x 400g tin of chickpeas
2 tsps olive oil
2 tbsps 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
A generous handful of pomegranate seeds
Chopped fresh mint
Natural yoghurt
Method
Put everything except the cod, the extra pinches of seasoning, and the dressing in a large roasting tin and mix well.
Lay the cod on top and sprinkle with salt and ras el hanout.
Bake in an oven at 180C Fan/200C/gas 6 for 25 minutes.
Mix together the dressing and sprinkle over the cod and cauliflower. Scatter over the pomegranate seeds and mint, serve with yoghurt on the side
Mistakes, Changes and Substitutions
Where was the ras-el-hanout? In the end himself looked up a recipe on the Internet and we made our own.
Where was the mint? Apparently it was beaten into submission by the Oregano plant (or more probably the Marjoram plant since I can't tell them apart and Marjoram is better suited to the British climate). We did without the mint.
It is possible the lemon came out of a bottle and did not include any zest.
Verdict
The cauliflower was slightly undercooked - even the smaller florets - while the cod was slightly overcooked. I'd have been inclined to cook the cauliflower a little longer and add the cod halfway through or even, if jettisoning the "One Pot" concept, to have fried the cod separately in a pan.
The dressing was really nice though, so worth a second attempt with adjusted timings. This entry was originally posted at https://purplecat.dreamwidth.org/791832.html.
cookbook_challenge
From The Roasting Tin around the World by Rukmini Iyer
Ingredients
1 large cauliflower cut into small florets (along with the cauliflower greens)
1 red onion, thickly sliced
1 x 400g tin of chickpeas
2 tsps olive oil
2 tbsps 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
A generous handful of pomegranate seeds
Chopped fresh mint
Natural yoghurt
Method
Put everything except the cod, the extra pinches of seasoning, and the dressing in a large roasting tin and mix well.
Lay the cod on top and sprinkle with salt and ras el hanout.
Bake in an oven at 180C Fan/200C/gas 6 for 25 minutes.
Mix together the dressing and sprinkle over the cod and cauliflower. Scatter over the pomegranate seeds and mint, serve with yoghurt on the side
Mistakes, Changes and Substitutions
Where was the ras-el-hanout? In the end himself looked up a recipe on the Internet and we made our own.
Where was the mint? Apparently it was beaten into submission by the Oregano plant (or more probably the Marjoram plant since I can't tell them apart and Marjoram is better suited to the British climate). We did without the mint.
It is possible the lemon came out of a bottle and did not include any zest.
Verdict
The cauliflower was slightly undercooked - even the smaller florets - while the cod was slightly overcooked. I'd have been inclined to cook the cauliflower a little longer and add the cod halfway through or even, if jettisoning the "One Pot" concept, to have fried the cod separately in a pan.
The dressing was really nice though, so worth a second attempt with adjusted timings. This entry was originally posted at https://purplecat.dreamwidth.org/791832.html.