Crust in cod

ROASTED COD WITH A CORIANDER CRUST

INGREDIENTS:

(serves four)

60ml olive oil;

4 garlic cloves, crushed; 50g coriander, finely chopped; 2½tsp fish spice mix (see below); ½tsp 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 – see below) to serve; Salt and black pepper For the fish spice mix:

Makes just over 2tbsp – just stir all ingredients together 2tsp ground cardamom; 2tsp ground cumin; 1tsp paprika; 2tsp ground turmeric For the tahini sauce: (Makes 1 medium jar) 150g tahini; 2tbsp lemon juice; 1 garlic clove, crushed; Salt

METHOD:

1. Make the tahini sauce: Mix together all the ingredients, along with 120ml of water and quarter teaspoon of salt. It will thicken up when left, so stir and add more lemon juice or water when using it.

2. Preheat the oven to 230°C fan. Put two tablespoons of oil in a pan on a medium-low heat. Cook the crushed garlic for 10 seconds, then add the coriander, fish spice mix, chilli flakes, a quarter teaspoon of salt and a grind of black pepper.

3. Cook for four to five minutes, stirring often, to soften the garlic, then remove from the heat.

4. Place the cod in a parchment-lined roasting dish, skin side down, and brush with the remaining two tablespoons of oil. Season lightly with salt and pepper then spoon the coriander mix on top of each fillet, then top each one with a bay leaf, along with two slices of lemon. Roast for seven to eight minutes, or until cooked through.

5. Serve at once, with a tablespoon of tahini sauce drizzled over, and a wedge of lemon alongside.