Name: Herb-roast cod and cauliflower, courgettes, broad beans, watercress and pomegranate
Yield: For 4 as a main course
Ingredients: 2 tbsp mixed fresh herbs, chopped (e.g. thyme, oregano, mint, rosemary, tarragon, parsley); 2 tbsp pomegranate seeds; 1 medium cauliflower, green leaves and excess stalk removed; 4 tbsp olive oil; 600 g (1 lb. 1 oz.) cod fillet, bones and skin removed; 1 tbsp pomegranate molasses; 125 g (4½ oz.) broad (fava) beans, blanched and refreshed, peeled if large; 2 courgettes (zucchini), topped and tailed, sliced lengthways 5mm (¼in.) thick; 2 tbsp lemon juice; 1 large handful watercress, washed and picked, thick stalks discarded

Preparation info

For
4
as a main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Fish and cauliflower, both roasted, are a great combination of flavours and textures, especially if the cauliflower is slightly crunchy. There are many varieties of cauliflower, with several colours – in this recipe I used a lovely purple one. I also used yellow courgettes (zucchini) instead of the usual green ones for their colour. As you’re not cooking them, make sure they are firm and fresh. The key to success with this dish is to slightly undercook the fish – it will finish cooking as i