Roasted cod, cauliflower and crispy kale

Serves: 4 ● Prep time: 10 minutes (plus extra to make vinaigrette) ● Cooking time: 15 minutes
Here’s a “one-tray wonder” that is sure to impress. The variety of textures and flavours is incredible, yet the recipe is very accessible. There’s charred cauliflower, crispy kale, and meaty roasted cod; these delicious, textural ingredients are laced with complex sweet, salty and umami flavours coming from the juicy sultanas, black olives and capers, and anchovies, respectively. There are some roasted pine nuts in the dressing which add further texture and a delicious nutty flavour.

TIP: This tray-roast is divine served with simple boiled potatoes, or a freekeh salad. We served it with some of the left-overs of the freekeh salad with roasted shallots which is also dressed with this mighty roasted pine nut & caper vinaigrette. A veritable feast!
method
  • 8 tbsp roasted pine nut & caper vinaigrette
  • 4 portions of thick cod loin
  • 1 small cauliflower
  • 200 g curly kale
  • 16 sprigs fresh thyme
  • ½ tsp flakey sea salt
  • 2 tbsp olive oil + 1 tsp olive oil
  • 1 tsp fennel seeds, optional
  • 3 tbsp sultanas
  • 20 pitted black olives


  1. Start by making your roasted pine nut & caper vinaigrette dressing, following this recipe >.
  2. Preheat the oven to 230 degrees.
  3. Prep your cauliflower into small/medium florets, and chop the kale into small pieces removing any touch central stalks if needs be.
  4. Toss the cauliflower and kale with 2 tablespoons of olive oil, the fresh thyme leaves stripped from their stalks, flakey sea salt, and some fennel seeds if using. Scatter this across a roasting tray or oven-proof serving dish.
  5. Slice the cod loin into 4 portions and pat dry with kitchen paper. Use your hands to rub each portion very lightly with olive oil, and season with a pinch of flakey sea salt. Place these over your bed of cauliflower etc.
  6. Roast at the top of the hot oven for 15 minutes, opening the oven half way through to allow some steam to escape.
  7. Meanwhile, stir 3 tablespoons of sultanas through 8 tablespoons of your roasted pine nut & caper vinaigrette, and set aside 20 pitted black olives.
  8. After 15 minutes remove the cod from the oven, scatter over the black olives, and spoon over the sultana-studded dressing. This will loosen, melt, and mingle throughout the tray roast, seasoning the roasted vegetables and bringing all the flavours to life.
  9. If you are hosting and keen to take this to the next level, the creamy all-purpose dressing recipe (made with Aspall cyder vinegar) is a brilliant addition served at the table. And we can highly recommend the freekeh and roasted shallot salad as an accompaniment here. Enjoy!


ingredients
  • 8 tbsp roasted pine nut & caper vinaigrette
  • 4 portions of thick cod loin
  • 1 small cauliflower
  • 200 g curly kale
  • 16 sprigs fresh thyme
  • ½ tsp flakey sea salt
  • 2 tbsp olive oil + 1 tsp olive oil
  • 1 tsp fennel seeds, optional
  • 3 tbsp sultanas
  • 20 pitted black olives


method
  1. Start by making your roasted pine nut & caper vinaigrette dressing, following this recipe >.
  2. Preheat the oven to 230 degrees.
  3. Prep your cauliflower into small/medium florets, and chop the kale into small pieces removing any touch central stalks if needs be.
  4. Toss the cauliflower and kale with 2 tablespoons of olive oil, the fresh thyme leaves stripped from their stalks, flakey sea salt, and some fennel seeds if using. Scatter this across a roasting tray or oven-proof serving dish.
  5. Slice the cod loin into 4 portions and pat dry with kitchen paper. Use your hands to rub each portion very lightly with olive oil, and season with a pinch of flakey sea salt. Place these over your bed of cauliflower etc.
  6. Roast at the top of the hot oven for 15 minutes, opening the oven half way through to allow some steam to escape.
  7. Meanwhile, stir 3 tablespoons of sultanas through 8 tablespoons of your roasted pine nut & caper vinaigrette, and set aside 20 pitted black olives.
  8. After 15 minutes remove the cod from the oven, scatter over the black olives, and spoon over the sultana-studded dressing. This will loosen, melt, and mingle throughout the tray roast, seasoning the roasted vegetables and bringing all the flavours to life.
  9. If you are hosting and keen to take this to the next level, the creamy all-purpose dressing recipe (made with Aspall cyder vinegar) is a brilliant addition served at the table. And we can highly recommend the freekeh and roasted shallot salad as an accompaniment here. Enjoy!