- 8 tbsp roasted pine nut & caper vinaigrette
- 4 portions of thick cod loin
- 1 small cauliflower
- 200 g curly kale
- 16 sprigs fresh thyme
- ½ tsp flakey sea salt
- 2 tbsp olive oil + 1 tsp olive oil
- 1 tsp fennel seeds, optional
- 3 tbsp sultanas
- 20 pitted black olives
Roasted cod, cauliflower and crispy kale
TIP: This tray-roast is divine served with simple boiled potatoes, or a freekeh salad. We served it with some of the left-overs of the freekeh salad with roasted shallots which is also dressed with this mighty roasted pine nut & caper vinaigrette. A veritable feast!

- 8 tbsp roasted pine nut & caper vinaigrette
- 4 portions of thick cod loin
- 1 small cauliflower
- 200 g curly kale
- 16 sprigs fresh thyme
- ½ tsp flakey sea salt
- 2 tbsp olive oil + 1 tsp olive oil
- 1 tsp fennel seeds, optional
- 3 tbsp sultanas
- 20 pitted black olives
- Start by making your roasted pine nut & caper vinaigrette dressing, following this recipe >.
- Preheat the oven to 230 degrees.
- Prep your cauliflower into small/medium florets, and chop the kale into small pieces removing any touch central stalks if needs be.
- Toss the cauliflower and kale with 2 tablespoons of olive oil, the fresh thyme leaves stripped from their stalks, flakey sea salt, and some fennel seeds if using. Scatter this across a roasting tray or oven-proof serving dish.
- Slice the cod loin into 4 portions and pat dry with kitchen paper. Use your hands to rub each portion very lightly with olive oil, and season with a pinch of flakey sea salt. Place these over your bed of cauliflower etc.
- Roast at the top of the hot oven for 15 minutes, opening the oven half way through to allow some steam to escape.
- Meanwhile, stir 3 tablespoons of sultanas through 8 tablespoons of your roasted pine nut & caper vinaigrette, and set aside 20 pitted black olives.
- After 15 minutes remove the cod from the oven, scatter over the black olives, and spoon over the sultana-studded dressing. This will loosen, melt, and mingle throughout the tray roast, seasoning the roasted vegetables and bringing all the flavours to life.
- If you are hosting and keen to take this to the next level, the creamy all-purpose dressing recipe (made with Aspall cyder vinegar) is a brilliant addition served at the table. And we can highly recommend the freekeh and roasted shallot salad as an accompaniment here. Enjoy!
- Start by making your roasted pine nut & caper vinaigrette dressing, following this recipe >.
- Preheat the oven to 230 degrees.
- Prep your cauliflower into small/medium florets, and chop the kale into small pieces removing any touch central stalks if needs be.
- Toss the cauliflower and kale with 2 tablespoons of olive oil, the fresh thyme leaves stripped from their stalks, flakey sea salt, and some fennel seeds if using. Scatter this across a roasting tray or oven-proof serving dish.
- Slice the cod loin into 4 portions and pat dry with kitchen paper. Use your hands to rub each portion very lightly with olive oil, and season with a pinch of flakey sea salt. Place these over your bed of cauliflower etc.
- Roast at the top of the hot oven for 15 minutes, opening the oven half way through to allow some steam to escape.
- Meanwhile, stir 3 tablespoons of sultanas through 8 tablespoons of your roasted pine nut & caper vinaigrette, and set aside 20 pitted black olives.
- After 15 minutes remove the cod from the oven, scatter over the black olives, and spoon over the sultana-studded dressing. This will loosen, melt, and mingle throughout the tray roast, seasoning the roasted vegetables and bringing all the flavours to life.
- If you are hosting and keen to take this to the next level, the creamy all-purpose dressing recipe (made with Aspall cyder vinegar) is a brilliant addition served at the table. And we can highly recommend the freekeh and roasted shallot salad as an accompaniment here. Enjoy!