60ml olive oil
4 garlic cloves, crushed
50g coriander, finely chopped
2½ tsp fish spice mix
½ tsp 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 tbsp/65g tahini sauce (optional), to serve
Salt and black pepper
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.
If you are using the tahini sauce, make the whole quantity of the master recipe on page 87. It keeps in the fridge for about 4 days and is lovely to have around to drizzle over all sorts of roasted vegetables, meat, fish and salads.
Playing around: Any other meaty white fish works just as well here: sea bass and halibut, for example. Salmon also works well.
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.