Roast Cod with Cauliflower Purée, Caper & Raisin Salsa

This is a really classy number. There's just something about a silky smooth purée that really amplifies the luxury factor. Here, paired with a tangy, sweet and salty salsa and forming the base for a perfectly cooked cod fillet, it's an absolute winner.

Unlike most recipes on my blog, I really encourage you to follow this one to the letter. I really think it's perfectly balanced and it's a great opportunity to practice seasoning to your own taste. Fantastic for a dinner party or even a midweek meal (it's that easy!).

Roast Cod with Cauliflower Purée, Caper & Raisin Salsa
Serves 2

25g raisins

1 small cauliflower, leaves removed and reserved, broken into florets 

2 tbsp olive oil 

2 small shallots, 1 roughly chopped and 1 finely diced 

1 clove garlic, chopped 

100ml milk 

25g capers, drained and roughly chopped 

1 tbsp sherry vinegar 

2 cod fillets 

small handful flat leaf parsley, roughly chopped

sea salt and freshly ground black pepper

Preheat the oven to 180ºC, gas mark 4. Soak the raisins in just-boiled water. Cut 4 larger cauliflower florets into 1cm slices. Set aside. 

Roughly chop the rest and add to a saucepan with ½ tbsp oil, 1 chopped shallot and the garlic. Cover and cook over a medium heat for 5 minutes. Add the milk, cover and simmer for 5 minutes, then uncover and cook for a final 5 minutes. 

Meanwhile, heat 1 tbsp oil in a nonstick frying pan over a medium heat. Fry the diced shallot for 1 minute, then add the capers and fry for another minute. Drain the raisins, then roughly chop and add to the pan with the vinegar. Heat for 1 minute then tip into a bowl. 

Wipe the pan and return to a medium heat with the remaining ½ tbsp oil. Fry the sliced cauliflower for 2 minutes on each side, then transfer to a baking tray. Season the cod with salt and pepper and fry for 2 minutes on each side. Transfer to the baking tray with the cauliflower together with the smaller of the cauliflower leaves and roast for 5 minutes, until cooked through and opaque. 

Purée the cooked cauliflower in a blender, season well with salt and pepper and divide between 2 plates. Add the roasted cauliflower slices and leaves then the cod. Stir the parsley through the salsa and spoon over the top.