Cod & cauliflower traybake with dukkah

Name: Cod & cauliflower traybake with dukkah
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 500 g baby potatoes, halved; 3 tbsp olive oil; 2 red onions, peeled and cut into wedges; 2 carrots, peeled and cut into 2cm chunks; 1 small cauliflower (about 800g), cut into florets, leaves reserved; 4 clove/s garlic, crushed; 100 g tahini; ½ unwaxed lemon, zest and juice; 260 g packs No.1 Icelandic Cod Loin; 3 tbsp Cooks’ Ingredients Dukkah, plus extra to serve

A fragrant, crunchy mixture of herbs, seeds, spices and chickpeas, dukkah is popular across Egypt and the Middle East. It’s a winner sprinkled over fish or meat, or use it anywhere you fancy to add more flavour and more plants.

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HealthyLow in saturated fatSource of fibre9 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g baby potatoes, halved
3 tbsp olive oil
2 red onions, peeled and cut into wedges
2 carrots, peeled and cut into 2cm chunks
1 small cauliflower (about 800g), cut into florets, leaves reserved
4 clove/s garlic, crushed
100g tahini
½ unwaxed lemon, zest and juice
2 x 260g packs No.1 Icelandic Cod Loin
3 tbsp Cooks’ Ingredients Dukkah, plus extra to serve

Preheat the oven to 220ºC, gas mark 7. Line a large baking tray with parchment. In a large bowl, toss the potatoes with 1 tbsp oil; season and arrange on the tray, cut-side down. Roast for 10 minutes. Meanwhile, in the same bowl, combine the onions, carrots, caulifl ower florets and about ¾ of the crushed garlic with a large pinch of salt and 1 tbsp oil.
After 10 minutes, add the bowl of veg to the tray; roast for a further 20 minutes. Meanwhile, in a bowl, mix the tahini, lemon zest and juice, and the remaining garlic, then gradually whisk in 75ml cold water; season and set aside. Season the cod, drizzle over the remaining 1 tbsp olive oil and sprinkle over the dukkah.
Stir the caulifl ower leaves through the vegetables and potatoes, then arrange the fish on top. Roast for a further 10-15 minutes until the fish is cooked through, opaque and flakes easily. Drizzle with the tahini and sprinkle with more dukkah before serving

Typical values per serving when made using specific products in recipe