Ingredients
- 60ml olive oil
- 4 garlic cloves, crushed
- 50g coriander, finely chopped
- 2½ teaspoons fish spice mix (below)
- ½ teaspoon chilli flakes
- 4 large cod loin (or another sustainably sourced white fish), skin on (about 700g)
- 4 large fresh bay leaves (optional)
- 2 lemons: cut one into 8 very thin slices, and quarter the other lengthways, into wedges, to serve
- About 4 tablespoons/65g tahini sauce (optional - get the recipe here), to serve
- Salt and black pepper
For the fish spice mix
Makes just over 2 tablespoons
2 teaspoons ground cardamom
2 teaspoons ground cumin
1teaspoon paprika
2 teaspoons ground turmeric
Directions
- Preheat the oven to 250°C fan.
- 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.
- Place the cod 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.
- Serve at once, with about a tablespoon of tahini sauce drizzled over, if using, and a wedge of lemon alongside.
For the fish spice mix
Place all of the spices in a bowl and mix well to combine.
If making more than you need, transfer to a sealed container where it will keep for a month.
Recipe taken from Falastin: A Cookbook by Sami Tamimi and Tara Wigley (Ebury Press)
Photography by Jenny Zarins
Tips
Any other meaty white fish works just as well here: sea bass and halibut, for example. Salmon also works well.
