Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Bengali Mustard Fish with Cauliflower and Peas
Inspired by the classic Bengali combination of fish and mustard, this speedy and simple roasting tin dish from Rukmini Iyer is perfect for busy weeknights.
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
Introduction
Mustard and fish are a loved combination in Bengal. If you can get hold of Bengali mustard, kasundi, at your local Asian grocery store, this will be even nicer (and then you can use the rest of the bottle on everything from steak to spinach), but wholegrain Dijon is a good substitute otherwise. The lightly spiced vegetables make this a meal in itself, but you can serve it with rice for extra carbs.
Ingredients
| 1 | cauliflower, cut into small florets |
| cauliflower greens, cut into bite-size pieces | |
| 250g | cherry tomatoes on the vine |
| 200g | frozen peas |
| 1 | red onion, thinly sliced |
| 1⁄2 tsp | ground turmeric |
| 1 tsp | ground cumin |
| 1 tsp | ground coriander |
| 1 tsp | sea salt flakes |
| 2 tbsp | oil |
| 4 | nice thick cod fillets |
| 4 tsp | Bengali or wholegrain Dijon mustard |
| To serve: | |
|---|---|
| natural yogurt and basmati rice |
Method
Preheat the oven to 180°C fan/200°C Gas 6.
Tip the cauliflower, greens, cherry tomatoes, onion and peas into a roasting tin large enough to hold everything in one layer, and mix well with the spices, salt and oil.
Arrange the fish fillets over the vegetables, spread them with a teaspoon of mustard each, then transfer the tin to the oven and roast for 25 minutes, or until the fish is just cooked through.
Serve hot, with yogurt and rice alongside.
