4 thick cod fillets, skin on, about 200g each in weight
3 tablespoons olive oil
sea salt and black pepper
Tahini Sauce (see separate recipe)
Chickpea Salad (see separate recipe)
Saffron Rice (see separate recipe)
1 small bunch fresh flat-leaf parsley (optional), roughly chopped
2 tablespoons pomegranate seeds, or 2 teaspoons of nigella seeds (optional)
1 lemon, quartered
Here the cod is shown with the Chickpea Salad and Tahini Sauce which are also on this site.
Ebury Press, 2001
To start off with, prepare the tahini sauce, chickpea salad and saffron rice as the fish takes no time to cook and you want to be ready with everything else first.
Preheat the oven to 220°C.
To cook the cod, place a frying pan with a heat-resistant handle or a roasting tray over a high heat.
Add the olive oil to cover the bottom of the pan.
Seasont he cod well and with one hand carefully place the fish in the pan, skin side up, whilst shaking the pan with the other hand to prevent the fish from sticking.
Cook for 1-2 minutes until sealed.
Carefully turn the fish over with a spatula and place in the oven for about 5-8 minutes, or continue on the hob.
When cooked the flesh of the fish should flake easily, and be white all the way through.
If it is slightly opaque it might need a little more time.
While the fish is still there, pour the tahini sauce into the pan to warm for 1/2 minute.
Transfer to warm plates, spooning the sauce over the fish, followed by the parsley (if using), and a few seeds on top.
Serve with the chickpea salad, saffron rice and lemon on the side.