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206 roasted cod
Recipes

Roasted cod with a coriander crust

A quick and easy fish dish from Falastin: A Cookbook

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Serving: Serves 4

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

  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.
  3. 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.
  4. Place the cod in a parchment-lined roasting dish, skin side down, and brush with the remaining 2 tablespoons of oil.
  5. Season lightly with salt and pepper then spoon the coriander mix on top of each fillet.
  6. 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.
  7. Roast for 7–8 minutes, or until the fish is cooked through.
  8. 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.