Spiced Cod with Roast Cauliflower Couscous | Abel & Cole
Spiced Cod with Roast Cauliflower Couscous
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Prep: 10 mins
Cook: 30 mins
Fillets of our sustainably sourced cod go for a dip in a tangy yogurt marinade spiked with ground coriander and cayenne and a zing of lemon zest and are roasted till flaky and flavoursome. Served with nutty cauli florets and fluffy couscous on the side.
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427 kcal
(per portion)
Ingredients you'll need
  • 1 cauliflower
  • 1 red onion
  • 150g 0% fat yogurt
  • 1 garlic clove
  • 1 lemon
  • 1 tsp ground coriander
  • A pinch of cayenne
  • 2 cod fillets
  • 75g wholewheat couscous
  • 50g watercress
From your kitchen
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml boiling water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Strip the leaves off the cauliflower and break it into small florets. Tip them into a roasting tin. Peel and slice the red onion into around 8 wedges. Add to the tin. Drizzle over ½ tbsp olive oil and a pinch of salt and pepper. Tumble together and slide into the oven. Roast for 20 mins.

  • 2.

    While the cauliflower roasts, spoon 1/4 of the yogurt into a dish. Peel and grate in the garlic. Finely grate in the lemon zest and squeeze in the juice from half the lemon. Add 1 tsp ground coriander and a pinch of cayenne (it’s spicy, so use as much or as little as you like) and a pinch of salt. Stir together to make a marinade.

  • 3.

    Add the cod to the dish and turn a couple of times to coat it. Leave it to marinate for 5-10 mins.

  • 4.

    Tip the couscous into a heatproof bowl and pour in 150ml boiling water. Swirl to mix, then cover the bowl with a plate and leave to soak for about 10 mins. The couscous will absorb the water and ‘cook’, becoming tender and fluffy.

  • 5.

    When the cauliflower has roasted for 20 mins, move it down to the middle shelf in the oven. Line a baking tray with baking paper, lay the cod on the tray, skin-side down. Roast for 10-15 mins till the cod is cooked through and flakes easily when pressed with a fork.

  • 6.

    While the cod roasts, pick any thick stalks out of the watercress till you have just the tender leaves and sprigs left.

  • 7.

    Fluff the couscous with a fork and add the watercress, a squeeze of lemon juice and a pinch of salt and pepper. Heap the couscous up on 2 warm plates. Top with the roast veg and the cod fillets. Serve with the rest of the yogurt on the side.

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