Herb-crusted cod with spicy cauliflower cheese

Method

1. Preheat the oven to 200C/gas 6.

2. For the crust: combine the breadcrumbs and parsley in a bowl and stir in the melted butter to make a dough.

3. Arrange the fish steaks on a baking tray or roasting tin, season with salt and pepper and top with the crust, spreading the dough over each steak to a thickness of about 3-4mm. Dot over one-third of the butter and bake for 15minutes. While the fish is cooking, prepare the cauliflower cheese.

4. Bring a large saucepan of water to the boil, season with salt and add the cauliflower florets. Boil for 5-6mins until quite soft but not too overcooked. Remove from the heat and drain well.

5. Put the cauliflower in a blender with the remaining butter, cream, cheese and cayenne pepper and season with salt and pepper, to taste. Blend until you have a smooth puree. Keep warm.

6. For the Vichy carrots: put the carrots into a pan and add just enough cold water to cover. Stir in the butter, sugar and a pinch of salt and bring to a rapid boil for about 10 minutes, or until tender to the point of a knife.

7. Drain off any excess liquid, stir in the chervil and season with freshly ground black pepper.

8. Remove the fish from the oven and serve with the cauliflower puree (reheated if necessary), and any melted butter from the baking tray spooned over the top. Accompany with Vichy carrots.