July 21, 2020
Roasted Cod With A Cilantro Crust
Try this Roasted Cod With A Cilantro Crust recipe from the new cookbook, Falastin.
The combination of fish and tahini is one we find hard to resist, but this works just as well without the tahini sauce if you’re looking for a shortcut or want to keep the focus on the lemon. Either way, this is as close to fast food as you can get. It’s a 15-minute meal to make, beginning to end. Possibly even less time to eat. If you are using the tahini sauce, make the whole quantity of the master recipe. It keeps in the fridge for about four days and is lovely to have around to drizzle over all sorts of roasted vegetables, meat, fish and salads. Any other meaty white fish works just as well here; sea bass or halibut, for example. Salmon also works well.
Yield: Serves 4
Make Fish Spice Mix
- Place all the spices in a bowl and mix well to combine. If making more than you need, transfer to a sealed container.
Make Roasted Cod
- Preheat the oven to 500°F. Line a roasting dish with parchment paper.
- Put 2 tbsp of oil into a small saucepan and place over medium-low heat. Add the garlic and cook for 10 seconds, then add the cilantro, fish spice mix, chile flakes, ¼ tsp of salt and a grind of black pepper. Cook for 4 to 5 minutes, stirring frequently, for the garlic to really soften, then remove from the heat.
- Place the cod in the prepared roasting dish, skin side down, and brush with the remaining 2 tbsp of oil. Season lightly with salt and pepper, then spoon the cilantro mix on top of each fillet. Spread it out so that the whole top is covered, then top each one with a bay leaf (if using), along with 2 slices of lemon. Roast for 7 to 8 minutes, or until the fish is cooked through. Serve at once, with about 1 tbsp of tahini sauce drizzled over, if desired, and lemon wedges alongside.
Excerpted from Falastin by Sami Tamimi and Tara Wigley. Copyright © 2020 Sami Tamimi and Tara Wigley. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.