Stranger Foods

Photograph of Roasted cod with a coriander crust.

PalestinianRoasted cod with a coriander crust

Serves 4 | Prep 10 mins | Cook 15 mins

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.

Source: Falastin

Ingredients

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Imperial

x0.5

60 ml olive oil
4 cloves garlic, crushed
50 g coriander, finely chopped
2½ tsp fish spice mix (see below)
½ tsp chilli flakes
4 large cod loin, skin on (or another sustainably sourced white fish)
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 (optional), to serve
Salt and black pepper

Fish spice mix

2 tsp ground cardamom
2 tsp ground cumin
1 tsp paprika
2 tsp ground turmeric

Instructions

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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 , then add the coriander, fish spice mix, chilli flakes, ¼ teaspoon of salt and a grind of black pepper. Cook for , 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 , 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.

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