-
Serves
4
-
preparation
5 minutes
-
to cook
25 minutes
-
difficulty
easy
Ingredients
- 2 Skinless cod fillets (about 250g)
- 2 tbsp Olive or avocado oil, plus extra for drizzling
- 2 Peeled, finely chopped
- Leaves from 2-3 sprigs of thyme
- 1 tbsp Fennel seeds, crushed
- 40 ml Tahini (thinned with a little hot water if needed)
- 10 grams Fresh dill, finely chopped, plus extra for garnish
- Juice of ½ lemon
- 200 grams Spinach
- 20 grams Pine nuts, toasted
Instructions
- Preheat the oven to 220°C (200°C fan/gas mark 7). Place the cod fillets on a baking tray lined with baking paper, drizzle with a little oil, season and roast in the oven for 10 minutes.
- Meanwhile, make the sauce. Saute shallots in oil with thyme and fennel seeds for about 5 minutes or until soft. Add the tahini with 80ml of boiling water, and whisk over a very low heat, until the sauce is nice and smooth. Add more hot water if necessary. Stir in the dill and lemon juice with some salt and freshly ground black pepper.
- In a separate pan, wilt the spinach with a splash of boiling water, then add some seasoning.
- Place the cod on top of the spinach, spoon over the tahini sauce and garnish with pine nuts and some fresh dill. Serve with a pile of steamed vegetables.
Recipe from (Penguin Random House, RRP $34.99). Photography by Smith & Gilmore.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.