I just love Ottolenghi. Having just tried cooking every chicken recipe he has written I thought I would try a fish dish.
The irresistible combination of fish and tahini beckons, yet this dish holds its own without the tahini sauce, especially if you prefer a shortcut or wish to emphasize the zesty allure of lemon. this 15-minute meal takes you from prep to plate, and possibly even less time.
Should you opt for the tahini sauce, whip up the entire quantity using the master recipe . This delectable concoction can be kept in the fridge for about four days, ready to grace a myriad of roasted vegetables, meats, fish, and salads with its luscious drizzle.
For a playful twist, swap the cod with other meaty white fish like sea bass, halibut, or the ever-reliable salmon. Here’s the breakdown of the ingredients and a step-by-step guide:
Ingredients
- 60ml olive oil
- 4 garlic cloves, crushed
- 50g coriander, finely chopped
- 2½ tsp fish spice mix
- ½ tsp chilli flakes
- 4 large cod (or an alternative sustainably sourced white fish), skin on (approximately 700g)
- 4 large fresh bay leaves (optional)
- 2 lemons: slice one into 8 very thin slices and quarter the other lengthways into wedges for serving
- About 4 tbsp/65g tahini sauce (optional), for that finishing touch
- Salt and black pepper
Steps
- Preheat the oven to 250°C fan.
- Heat 2 tablespoons of oil in a small saucepan over medium-low heat. Add crushed garlic and cook for 10 seconds. Stir in coriander, fish spice mix, chilli flakes, ¼ teaspoon of salt, and a grind of black pepper. Cook for 4–5 minutes, stirring frequently. Remove from heat.
- Place cod in a parchment-lined roasting dish, skin side down. Brush with the remaining 2 tablespoons of oil. Season lightly with salt and pepper. Spoon the coriander mix onto each fillet, ensuring even coverage. Top each with a bay leaf (if using) and 2 slices of lemon. Roast for 7–8 minutes until the fish is cooked through. Serve promptly, with a drizzle of tahini sauce if desired, and a lemon wedge on the side.
