Description
This vibrant Curried Butter-Baked Cod dish combines tender chunks of chunky white fish with spiced roasted cauliflower and chickpeas, infused with aromatic Indian-inspired spices. Served alongside wilted spinach finished with spiced butter and fresh coriander, this meal is a wholesome, flavorful, and comforting one-pan oven roast perfect for a hearty weeknight dinner.
Ingredients
Scale
Vegetables & Herbs
- 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
Spices & Seasonings
- 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
Proteins & Fats
- 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
Instructions
- Preheat and roast cauliflower: Preheat the oven to 220C/200C fan/gas mark 7. Toss the cauliflower florets in a large, shallow roasting tin with cumin seeds, turmeric, seasoning, and half the sunflower oil until evenly coated and bright yellow. Roast for 15 minutes, tossing occasionally, until the cauliflower starts to char.
- Make the spice paste and continue roasting: While cauliflower roasts, peel the garlic and place in a small food processor along with peeled ginger, half the sliced red chilli, curry powder, and seasoning. Blitz to form a smooth paste. Stir the chickpeas, half the spice paste, and most of the remaining oil into the cauliflower. Return to the oven and roast for an additional 20 minutes, stirring once or twice to combine flavors.
- Prepare spiced butter and add fish: Mix the softened butter with the remaining spice paste. Spread half of this spiced butter evenly over the fish chunks. When cauliflower and chickpeas are done roasting, remove the tray from the oven and make four gaps in the mixture. Nestle the buttered fish pieces into these gaps. Dot all but 1 tablespoon of the remaining spiced butter over the vegetables. Return the tray to the oven and roast for 10-15 minutes more, until fish is cooked through.
- Cook the spinach: Meanwhile, heat the remaining sunflower 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 1 tablespoon of spiced butter and cook for another 1-2 minutes. Remove from heat and keep warm.
- Final garnish and serve: Once the fish is cooked, sprinkle the traybake with chopped coriander, garam masala, and the remaining sliced red chilli. Serve the roasted cauliflower, chickpeas, and fish in the roasting tin at the table with the wilted spinach in a separate bowl for everyone to help themselves.
Notes
- Use firm, chunky white fish such as cod, hake, or pollock for best texture and flavor.
- Adjust chili quantity according to your heat preference.
- For a dairy-free option, substitute butter with vegan butter or coconut oil.
- Garam masala and curry powder blends can vary in spice, so tailor to taste.
- This dish reheats well and makes excellent leftovers for next-day meals.
- Serve with warm naan or steamed rice to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Keywords: curried cod, butter baked fish, roasted cauliflower, chickpeas, Indian spices, healthy fish recipe, oven-baked fish, one-pan dinner
