Spiced Cod and CauliShoots Bake with Tomato Sauce
A warming dish for a cold winter’s evening and packed with flavour.
Serves: 4
Preparation time: 5 minutes
Cooking time: 30 minutes
You’ll need
250g CauliShoots
3 tbsp olive oil
Salt and pepper, to taste
2 red onions, sliced into wedges
250g cherry tomato
400g chopped tomatoes
Handful of green olives, halved
4 skinless cod fillets
1 tbsp harissa paste
What to do
Preheat the oven to 200℃.
Toss the CauliShoots with 1 tbsp of the olive oil and some seasoning. Spread out on a baking tray and put into the oven for 15 minutes.
Heat the rest of the oil in a large cast iron frying pan on a medium heat. Fry the red onions until soft. Add the cherry tomatoes and fry for five minutes until soft and bursting. Add the chopped tomatoes, seasoning and olives and cook for a final five minutes for the flavours to combine.
Meanwhile rub the cod fillets with the harissa paste and seasoning until well coated. Nestle them and the roasted CauliShoots into the tomato sauce and place into the oven. Cook for 15 minutes and serve.
Recipe courtesy of CauliShoots.
Melina - Assistant Editor
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