1 small cauliflower, leaves removed, broken into florets
2 tbsp olive oil
2 small shallots, 1 roughly chopped and 1 finely diced
1 clove garlic, chopped
100ml whole milk
25g nonpareille capers, drained and roughly chopped
1 tbsp sherry vinegar
240g pack 2 cod fillets
¼ x 25g pack flat leaf parsley, roughly chopped
1. Preheat the oven to 180ºC, gas mark 4. Soak the raisins in just-boiled water. Cut 2 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.
2. 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.
3. 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 and fry for 2 minutes on each side. Transfer to a baking tray and roast for 5 minutes, until cooked through and opaque. Purée the cooked cauliflower in a blender and divide between 2 plates. Add the roasted cauliflower and cod. Stir the parsley through the salsa and spoon over the top.
Pan-frying cod fillets then finishing them in the oven gives a nice crust while keeping the fish tender within. You can also use haddock or hake fillets, or even salmon (thicker fillets will need slightly longer in the oven).