Roasted cod with chickpea, pipperade and rocket pesto

We are excited to launch our hospitality menus that have been created by our chefs from around the business, the dishes feature a wide variety of plant-based and vegetarian dishes.

Download our roasted cod with chickpea, pipperade and rocket pesto recipe by clicking the link below. 

View the recipe card here


Serves 4.

Roasted chickpeas:
64g chickpeas
27ml olive oil
1g garlic powder
1g salt
1g smoked paprika
1g ground cumin

440g cod loin
20g maldon salt

Chickpea puree:
16g tahini
144g chickpeas
160ml olive oil
3g garlic
2-3g salt
0.5 lemon

Vegetable demi-glace:
170g aubergine
180g cauliflower
20g celery
60g carrot
20g beetroot
24g chestnut mushrooms
80g celeriac
40g broccoli
50g onion
24g garlic
4g tomato paste
4g kombu
40ml oil
1000ml water
0.1g xanthan gum
1-2g salt
1g pectin

Rocket pesto:
27g pine kernels
53g rocket
80ml olive oil
2-3g garlic
1 pinch salt

286g plum tomatoes
171g red peppers
171g yellow peppers
43g onion, peeled
5-6g garlic, peeled
7g thyme
1 bay leaf
29g veg demi-glace
1g salt

To plate:
60g rocket
120g chickpeas
4g roasted chickpeas

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 782Kcal/3269kJ

  1. Roasted chickpeas; preheat oven to 180°C. Drain and dry on a cloth, rub to remove most of the skins. Mix all ingredients together and bake for 45 mins or until crispy, shake every 15 mins.

  2. Prepare the cod; remove all bones and skin. Sprinkle with the salt and place in the fridge for 20 mins. Clean the salt off of the cod with cold water, dry with a clean cloth. Wrap the fish tightly in cling film. Place in the fridge for at least 3 hours or overnight. Cut into 110g portions. Remove the cling film and cook in the oven at 100°C on baking parchment to a core temp of 50°C.

  3. Chickpea puree; blend all ingredients except the oil together until smooth, continue blending and incorporate the oil. Pass through a chinois.

  4. Vegetarian demi-glace; preheat oven to 160°C. Slice all of the vegetables thinly, mix with the tomato paste, oil and kombu, transfer to a roasting tray. Roast in the oven for 45 mins, stirring every 15 mins. Add the water to the tray and return to the oven for 30 mins. Strain the stock into a saucepan and reduce to a sauce consistency. Mix the pectin, salt and xanthan gum then blend into the stock with a hand blender, return to the boil and then pass through a chinois.

  5. Rocket pesto; toast the pine nuts in the oven at 180°C until lightly golden brown. Remove from the oven and allow to cool completely. Blend everything together to a paste. Check seasoning.

  6. To make the piperade; scorch the skins of the peppers, place in a bowl covered with clingfilm. Peel and slice the peppers into 5mm strips. Blanch, refresh and peel the tomatoes. Thinly slice the onion and crush the garlic. Heat the oil in a pan over a medium heat and add the onion, garlic and salt. Cook gently until soft. Add the pepper and cook for 2 minutes. Add the tomato and herbs and bring to a simmer. Blend the pepper skins, tomato skins and seeds and pass through a chinois into the pan. Cook until the tomatoes have broken down, this should take 15-20 mins. Stir the vegetarian demi-glace through.

  7. To plate the dish; warm the chickpeas in a little water and olive oil, season. Ensure everything is hot except the pesto and crispy chickpeas. Spread a layer of the chickpea puree onto the plate, spoon the chickpeas over. Add the piperade to the plate and top with