roasted cod with cauliflower purée, chorizo and rocket

serves 4

30ml extra virgin olive oil
4 x 180g cod fillets
Sea salt and freshly ground black pepper
150g cooked chorizo, diced into 2cm cubes
Half a bunch of flat-leaf parsley, chopped
Juice of half a lemon
Rocket leaves, to serve

for the cauliflower purée
1 small cauliflower
50g unsalted butter
1 tbsp double cream
Sea salt and freshly ground black pepper

1 First make the cauliflower purée. With a sharp knife, remove the cauliflower florets, discarding the stalk. Melt the butter in a heavy-bottomed saucepan over a low heat and add the cauliflower florets. Cover with a lid and cook until the cauliflower is soft, stirring occasionally. You may need to add a splash of water if it gets too dry.

2 Once the cauliflower is cooked, add the double cream and bring back to the boil. Remove the florets from the pan, then blend to a smooth purée. Season to taste and keep warm.

3 Heat a nonstick frying pan before adding a spoonful of olive oil. Season the cod with salt and freshly ground black pepper and gently cook for 5 minutes on one side. Turn the cod over, add the chorizo and cook for a further 4 minutes. Before removing from the pan add the remaining olive oil, parsley and lemon juice.

4 To serve, put the warm cauliflower purée onto a plate and place the cod on top. Finish with the chorizo and rocket leaves.