Wild Pacific Cod with Spiced Cauliflower, Bacon and Spinach


• 300g (10oz) wild Pacific cod fillet, skinned and cut into chunks
• Finely grated zest and juice of 1 small lemon
• 300g (10oz) cauliflower, broken into florets
• 75g (3oz) bacon lardons or streaky bacon, chopped
• 15g (½ oz) butter
• ½ tsp cumin seeds
• Pinch chilli flakes
• 2 tbsp croutons
• Salt and freshly ground black pepper
• 2 generous handfuls baby spinach leaves


Put the chunks of fish into a non-metallic bowl and add the lemon zest and juice, tossing to coat. Leave them to marinate for 5 to 8 minutes, and drain off the lemon juice. Meanwhile, cook the cauliflower for five to eight minutes in lightly salted boiling water, until just tender (take care that it doesn’t overcook). Drain well.

Heat a large non-stick frying pan or wok and add the bacon lardons or streaky bacon, cooking them until crisp. Remove them from the pan with a slotted spoon and set to one side.

Melt the butter in the frying pan or wok, and then add the cauliflower, cumin seeds and chilli flakes. Stir-fry for 2 or 3 minutes over a medium-high heat, then add the chunks of fish and cook for a further 2 minutes.

Return the bacon to the pan and add the croutons. Cook and stir for a few moments, season with a little salt and freshly ground black pepper, then serve with the spinach tossed through.

Cook’s tip: Stir the ingredients together gently so that you don’t break up the chunks of fish. For a change try this recipe with wild Alaska halibut instead of Pacific cod