Spiced Cod with Cauliflower Tabbouleh and Roast Chickpeas - Fishbox

Spiced Cod with Cauliflower Tabbouleh and Roast Chickpeas - Fishbox

Ingredients

Spiced White Fish
1tsp black pepper 
1 tsp cumin
1 tsp coriander seed
1/2 tsp cardamom 
4 cloves
1 1/2 tsp turmeric
4 pieces of cod/monkfish/any firm white fish
2 large cloves of garlic, crushed
2 tsp chilli flakes 
2 tbsp olive oil
2 tbsp lemon juice 
Salt
Chickpeas
Tin of chickpeas 
1/2 tsp all spice
1/2 tsp paprika
salt
olive oil
Cauliflower Tabbouleh
Cauliflower head
pepper
cherry tomatoes 
spring onion
coriander leaves
parsley
dill
mint
lemon zest
sherry vinegar
2 tbsp olive oil
tsp allspice
tsp salt
Other nice things to include in the tabbouleh: pomegranate seeds, perserved lemon, toasted almonds or pistachios, 1/2 tsp sumac, handful of raisins.

Method

Spiced Fish

Finely grind the spices. This is easiest in a spice grinder but you can get them pre ground or go at it with a pestle and mortar if you're feeling strong!

Marinate the fish for an hour or more in the spices and all the ingredients. You can leave it overnight if you like. The fish can be chopped and threaded on skewers and cooked on a barbecue or under a grill or simply left whole and baked in a fan oven at 180c for 20 minutes.

Roast Chickpeas 

Drain a tin of chickpeas and toss with a tablespoon of olive oil, 1/2 teaspoon of allspice, 1/2 teaspoon of paprika and some salt in a hot oven (200c fan) for 10 minutes

Cauliflower Tabbouleh

Grate a head of cauliflower in a food processor or using a box grater. Put it in a bowl with a finely chopped pepper, a handful of chopped cherry tomatoes, 4 finely chopped spring onions, a hefty handful each of coriander leaves, parsley, dill and mint all finely chopped, finely grated lemon zest. Dress with a tbsp of sherry vinegar, 2 tbsp olive oil, tsp allspice, tsp salt.