Roast cod with curried cauli ower purée & onion bhaji

Roast cod with curried cauliflower purée & onion bhaji

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins plus resting and 2 hrs macerating

More effort

Serves 4

One of Phil Howard's menu highlights, this dish is a mix of spices, flavours and textures. Try this delicate cod with crispy bhajis and creamy cauliflower

Nutrition and extra info

Nutrition: per serving

  • kcal606
  • fat34g
  • saturates13g
  • carbs32g
  • sugars14g
  • fibre6g
  • protein40g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g spinach, washed



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 x 150g portions skinless cod fillet (from the head end if possible)



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

For the dressing

  • ½ onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • vegetable oil, for frying
  • 1 tbsp golden raisins
  • 2 tsp nonpareilles capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 50ml apple juice
  • ½ lime zested and juiced



    The same shape, but smaller than…

  • 1 tsp chopped coriander
  • pinch of golden caster sugar

For the bhaji

  • 125g gram flour
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 125ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 red onion, very finely sliced
  • ½ red chilli, finely chopped
  • 1 tsp chopped coriander
  • vegetable oil, for frying

For the purée

  • 25g unsalted butter
  • ½ onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp mild curry powder
  • 150g cauliflower, chopped



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 100ml double cream


  1. To make the dressing, fry the onion in a small, non-stick pan with a splash of oil for 5 mins. Transfer to a bowl and add the rest of the dressing ingredients with a pinch of salt, and leave to macerate for 2 hrs.

  2. To make the bhaji, whisk the flour, egg and milk into a light batter. Add the onion, chilli and coriander with a pinch of salt and set aside for 30 mins.

  3. For the purée, melt the butter over a medium heat in a heavy-based saucepan. Add the onion, a generous pinch of salt and fry for 5 mins until soft and translucent. Add the curry powder and cook for another 5 mins, then stir in the cauliflower and cook for a few mins more. Pour in the cream, bring to the boil, then turn the heat right down. Cover with a lid and cook gently for 25-30 mins. Transfer to a blender and blend to a smooth purée. Check the seasoning.

  4. Half an hour before you want to serve, heat oven to 160C/140C fan/ gas 3. To fry the bhaji, heat enough oil to half-fill a large pan to 160C. Using a slotted metal spoon, lift the onion mix from the batter and let the excess liquid drain away. Lower into the oil and fry until the slices are crisp and golden. Drain on kitchen paper, then spread out on a baking tray and keep warm in the oven while you prepare the other elements.

  5. Wilt the spinach in a splash of olive oil, seasoning as you do so, and warm your purée through. Keep both on a low heat while you cook the cod.

  6. Put a non-stick ovenproof pan over a high heat. Season the top of the cod with salt. Add a splash of oil to the pan and put the seasoned side of the cod into the oil. Fry until golden brown, turn down the heat, turn the fish over and roast in the oven for 2-3 mins until just cooked.

  7. To serve, spoon some purée onto four heated plates. Put the spinach alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with a bhaji.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Apr, 2020
Didn’t make the Bhaji but will next time. Very good
listaminex's picture
16th Apr, 2019
Excellent meal with loads of great flavours! Don’t be put off by the different parts, all are easy to put together. Don’t skip on the maceration it will improve the sauce ten fold. I recommend frying the onion bhajis in small dollops as batter can be quite heavy.
Brian 44
27th Nov, 2018
Appears more complicated than it actually is. Worth a go. Very Nice!
25th Feb, 2017
This is a superb dinner. Looks a little daunting with all the ingredients but as per other posts it is definitely worth the effort, although I did cheat and bought some bhaji's.... The puree is simple yet complements the fish superbly and my kids really enjoyed it too. Thoroughly recommended.
27th Jan, 2017
most delicious requires a little effort well worth it
22nd Jan, 2017
Absolutely worth the little bit more effort it does take to cook this. Fantastic flavor combinations.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?