Serves: 4 Preparation: 10 minutes Cook: 25 minutes
Ingredients:
1 cauliflower cut into small florets
Cauliflower greens cut into bite-size pieces
250 g cherry tomatoes
200 g frozen peas
1 red onion thinly slices
1 teaspoon ground cumin
1 teaspoon of ground coriander
A teaspoon sea salt flakes
2 tablespoons oil
4 nice thick cod fillets
4 teaspoons Bengali or wholegrain mustard
Preheat oven to 180°C fan/200°C Gas 6
Tip the cauliflower, greens, cherry tomatoes, onion and peas into a roasting tin large enough to hold everything in one layer, and mix well with the spices, salt and oil.
Arrange the fish fillets over the vegetables, spread them with a teaspoon of mustard each, then transfer the tine to the oven and roast for 25 minutes, or until the fish is just cooked through.
Serve hot, with yogurt and rice alongside