Herb-roast cod and cauliflower, courgettes, broad beans, watercress and pomegranate

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