A classic Lebanese recipe from ” Moro:the Cookbook” by Sam and Sam Clark. It can be served as part of a mezze or as a main course with some saffron rice and perhaps a chickpea salad. You can use any white fish- they suggest monkfish or sea bass as an alternative to cod.
Ingredients
- 4 x200g thick cod fillets skin on
- 3 tbsps olive oil
- sea salt and black pepper
to serve:
- Tahini Sauce
- Chickpea Salad
- Saffron Rice
- 1 small bunch flat leaf parsley roughly chopped ( optional)
- 2 tbsps pomegranate seeds or 2 tsps nigella seeds ( optional)
- 1 lemon quartered
Servings:
Instructions
- Prepare the Tahini Sauce, and the Saffron Rice and the Chickpea Salad if serving as the fish only takes a little time to cook. Preheat the oven to 220 C, 425 F Gas 7.
- Place a frying pan with a heat resistant handle or a roasting tray over a high heat. Add the olive oil to cover the bottom of the pan. Season the cod well and with one hand carefully place the cod in the pan skin side up while shaking the pan with the other hand to prevent the fish from sticking.
- Cook for 1-2 minutes until sealed then carefully turn over with a spatula and either place in the oven for 5-6 minutes or continue to cook on the hob. When cooked the flesh of the fish should flake easily, and it should be white all the way through.
- While the fish is still in the pan pour the tahini sauce into the pan to warm for half a minute then transfer to warmed plates, spooning the sauce over the fish.
- Top with the parsley ( if using) and a few seeds on top, Serve with the chickpea salad, Saffron rice and lemon wedges on the side.
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