We put Sami Tamimi and Tara Wigley's roasted cod with a coriander crust recipe to the test. Originally published in their book, Falastin, with foreword by Ottolenghi, the combination of fish and tahini is hard to resist, but you can omit the tahini sauce for a shortcut or a focus on the lemon. However, you can whip the sauce together in a flash and use it as a drizzle on both the fish and a side salad.
Another meaty meaty white fish such as sea bass or monkfish fillets work just as well for this dream 15-min recipe.
Ingredients for 4:
- 4 large cod loin or another sustainably sourced white fish), skin on (about 700g)
- 60ml olive oil
- 4 garlic cloves, crushed
- 50g coriander, finely chopped
- 2½ tsp fish spice mix
- ½ tsp chilli flakes
- 4 large fresh bay leaves (optional)
- 2 lemons: cut one into 8 very thin slices, and quarter the other lengthways, into wedges, to serve
- 4 tbsp tahini sauce, about 65g, to serve (optional)*
- salt and black pepper
Fish spice mix - this makes just over 1 tbsp
- ground cardamom 1 tsp
- ground cumin 1 tsp
- paprika 1/2 tsp
- ground turmeric 1 tsp
*The tahini sauce: mix the below and use about 65g
- tahini 75g
- lemon juice 1 tbsp
- garlic 1/2 clove, crushed
- salt
Method:
1. Preheat the oven to 250°C fan.
2. Put 2 tablespoons of oil into a small saucepan and place on a medium-low heat. Add the crushed garlic and cook for 10 seconds, then add the coriander, fish spice mix, chilli flakes, ¼ teaspoon of salt and a grind of black pepper. Cook for 4–5 minutes, stirring frequently, for the garlic to really soften, then remove from the heat.
3. Place the fish fillets in a parchment-lined roasting dish, skin side down, and brush with the remaining 2 tablespoons of oil. Season lightly with salt and pepper then spoon the coriander 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 7–8 minutes, or until the fish is cooked through.
4. Serve at once, with about a tablespoon of tahini sauce drizzled over, if using, and a wedge of lemon alongside.
