Cod & cauliflower traybake with dukkah
Cod & cauliflower traybake with dukkah
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Ingredients
Method
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, cauliflower 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 cauliflower 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.
