Butter-baked cod with curry, cauliflower and chickpeas

• cauliflower↗1 large

  cut into florets

• cumin seeds↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• sunflower oil↗2 tbsp tbsp
• garlic cloves↗4
• ginger↗large piece of

  peeled

• red chilli↗1

  sliced

• curry powder↗1 tbsp tbsp

  of your choice (we used Madras)

• chickpeas↗2 x 400g cans

  drained, rinsed and dried

• butter↗100g g

  softened

• white fish500-600g chunky

  500-600 g large pieces (e.g., cod, hake or pollock), cut into 4 equal portions

• spinach↗400g g
• cilantro↗handful of

  leaves gathered and coarsely chopped

• garam masala↗large pinch of

  large pinch

Step-by-step instructions

1. 1

   Preheat the oven to 220°C/200°C fan/gas 7. Toss the cauliflower in a large shallow baking dish with cumin seeds, turmeric, a little seasoning and half the oil, until the cauliflower is coated and turns bright yellow. Roast for 15 minutes, stirring several times, until it begins to brown.

2. 2

   Meanwhile, peel the garlic, then place it in a small kitchen processor together with the ginger, half of the red chilli, curry powder and a little seasoning. Blend into a paste. Add the chickpeas, half of the spice paste and most of the remaining oil to the cauliflower. Roast for another 20 minutes, stirring once or twice.

3. 3

   While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste and spread half of it over the fish. When the cauliflower and chickpeas are ready, remove the dish from the oven and make four cuts in the mixture. Insert the fish into these cuts and spread the remaining spice butter (except 1 tbsp) over the vegetables. Roast for another 10–15 minutes.

4. 4

   Heat the remaining oil in a large skillet over high heat until very hot, then sauté the spinach for 3–4 minutes until wilted. Add the reserved 1 tbsp of spice butter and cook for another 1–2 minutes. Set aside while the fish is almost done, then sprinkle cilantro, garam masala and the remaining red chilli over the casserole. Serve the casserole in the center of the table, with the spinach in a separate bowl beside it so everyone can serve themselves.