serves
4
prep
5 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 skinless cod fillets (roughly 250g)
- 2 tbsp olive or avocado oil, plus extra for drizzling
- 2 shallots, finely chopped
- Leaves from 2-3 sprigs of thyme
- 1 tsp fennel seeds, crushed
- 40 ml tahini (loosened with a little hot water if required)
- 10 g fresh dill, finely chopped, plus extra to garnish
- Juice of ½ lemon
- 200 g spinach
- 20 g 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. Sauté the shallots in the oil with the thyme and fennel seeds for about 5 minutes, or until softened. Add the tahini, along with 80ml boiling water, and stir, 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 the pine nuts and some fresh dill. Serve with a pile of steamed green veg.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
