Simple, all-in-one meals that are quick to prepare
Curried butter-baked cod with cauliflower & chickpeas
This traybake meal delivers big flavours, but is still easy to cook. How you serve it is up to you and the occasion – it’s just as good scooped straight from the dish in the middle of the table as it is smartly plated up. Until the moment the fish goes into the pan, it’s vegetarian, so if you’re cooking for veggies as well, scoop some of the cauliflower and chickpeas into a separate small pan to roast alongside the fish.
SERVES 4 PREP 30 mins COOK 40 mins EASY
1 large cauliflower, cut into florets
1 tsp cumin seeds
1 tsp ground turmeric
2 tbsp sunflower oil
4 garlic cloves
large piece of ginger, peeled
1 red chilli, sliced
1 tbsp curry powder of your choice
(we used madras)
2 x 400g cans chickpeas, drained,
rinsed and patted dry
100g butter, softened
500-600g chunky white fish (such
as cod, hake or pollock), cut into
4 equal chunks
400g spinach
handful of coriander, leaves picked
and roughly chopped
large pinch of garam masala
1 Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin along with the cumin seeds, turmeric, some seasoning and half the oil, until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until the cauliflower begins to char.
2 Meanwhile, peel the garlic and blitz to a paste in a small food processor with the ginger, half the chilli, the curry powder and some seasoning. Stir the chickpeas, half of the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
3 Meanwhile, mix the butter with the rest of the spice paste and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Put the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the vegetables. Roast for 10-15 mins.
4 Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.
PER SERVING 581 kcals • fat 32g • saturates 14g • carbs 27g • sugars 5g • fibre 11g • protein 41g • salt 0.8g
Chicken saltimbocca bake
Quick to prepare and packed with flavour, this is ideal for midweek or even a special occasion.
SERVES 4 PREP
