Name: Curried Butter-Baked Cod with Roasted Cauliflower and Chickpeas Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Indian-inspired
Ingredients: 1 large cauliflower, cut into florets; 4 garlic cloves, peeled; Large piece of ginger, peeled; 1 red chilli, sliced (half for paste, half for garnish); 400g spinach; Handful of coriander leaves, picked and roughly chopped; 1 tsp cumin seeds; 1 tsp ground turmeric; 1 tbsp curry powder (Madras recommended); Large pinch of garam masala; Salt and freshly ground black pepper, to taste; 2 x 400g cans chickpeas, drained, rinsed and patted dry; 100g butter, softened; 500-600g chunky white fish (cod, hake, or pollock), cut into 4 equal chunks; 2 tbsp sunflower oil

Introduction

This curried butter-baked cod with cauliflower and chickpeas is a vibrant, comforting dish full of fragrant spices and tender fish. Roasting the cauliflower and chickpeas with warming curry flavors creates a delicious base, while the spiced butter adds richness to the flaky white fish. Serve with wilted spinach for a satisfying, easy meal perfect for sharing.

A silver tray holds a colorful roasted dish with three large, golden-brown pieces of fish seasoned with light spices, layered on a bed of orange-yellow roasted cauliflower florets that have dark char marks, and surrounded by small, round brown chickpeas. Bright red chili slices are scattered throughout, adding pops of vibrant red, while fresh green cilantro leaves are placed on top and around the dish. A silver spatula rests on the right side of the tray, with some chickpeas and cauliflower around it. The tray sits on a beige textured cloth, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cauliflower, cut into florets

1 tsp cumin seeds

1 tsp ground turmeric

2 tbsp sunflower oil

4 garlic cloves

Large piece of ginger, peeled

1 red chilli, sliced

1 tbsp curry powder of your choice (we used madras)

2 x 400g cans chickpeas, drained, rinsed and patted dry

100g butter, softened

500-600g chunky white fish (such as cod, hake or pollock), cut into 4 equal chunks

400g spinach

Handful of coriander, leaves picked and roughly chopped

Large pinch of garam masala

Instructions

Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 7. In a large, shallow roasting tin, toss the cauliflower florets with cumin seeds, turmeric, seasoning, and half the sunflower oil until evenly coated and bright yellow. Roast for 15 minutes, tossing a few times, until the cauliflower starts to char.

Step 2: Meanwhile, peel the garlic and place it in a small food processor with the ginger, half the red chilli, curry powder, and seasoning. Blitz to form a smooth spice paste.

Step 3: Stir the chickpeas, half of the spice paste, and most of the remaining oil through the roasted cauliflower. Return to the oven and roast for another 20 minutes, stirring once or twice to mix.

Step 4: While the cauliflower and chickpeas roast, mix the softened butter with the remaining spice paste. Spread half of this spiced butter all over the fish chunks.

Step 5: When the cauliflower and chickpeas are ready, remove the roasting tin from the oven. Make four gaps in the vegetable mixture and nestle the fish pieces into these spaces. Dot the remaining spiced butter, reserving 1 tablespoon, over the vegetables. Roast for a further 10-15 minutes until the fish is cooked through.

Step 6: Heat the remaining oil in a large pan over high heat until very hot. Add the spinach and cook for 3-4 minutes until wilted. Stir in the reserved tablespoon of spiced butter and cook for another 1-2 minutes. Set aside until the fish is done.

Step 7: Once baked, sprinkle the coriander, garam masala, and remaining red chilli over the traybake. Serve the fish and vegetables straight from the roasting tin with the wilted spinach in a bowl alongside for everyone to help themselves.

Tips & Variations

For a milder dish, reduce the amount of red chilli or remove the seeds before slicing.

Try swapping cauliflower for broccoli or adding diced sweet potato for extra sweetness and texture.

If you don’t have fresh ginger or garlic, use ginger and garlic paste as a convenient alternative.

Garam masala can be substituted with ground coriander or cumin for a different spice profile.

This dish works well with other firm white fish like haddock or sea bass if cod is unavailable.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas will need to be soaked overnight and boiled until tender before using. Canned chickpeas save time and are perfectly suitable for this recipe.