Roasted Cod With A Cilantro Crust
Sami Tamimi and Tara Wigley call their new cookbook, ‘Falastin,’ “the culmination of Sami’s lifetime obsession with Middle Eastern food and cooking” (he was born and raised in East Jerusalem, relocated to London in his late twenties, and is a founding member of London’s famed Ottolenghi restaurant) and “Tara’s decade-long obsession with Middle Eastern food and home cooking" (she was raised in London and “adopted into the Ottolenghi family”).
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. It keeps in the fridge for about four 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 or halibut, for example. Salmon also works well.