Can be done with cod, trout, pretty much whatever fish.
- 4 tbsp / 60mL olive oil
- 4 garlic cloves, crushed
- 2 1/2 c cilantro, finely chopped
- 2 1/2 tsp fish spice mix
- 1/2 tsp chile flakes
- salt and pepper
- 4 large cod fillets, about 1 1/2 lb
- 4 large fresh bay leaves (optional)
- 2 lemons: 1 cut into 8 very thin slices, and 1 quartered lengthwise into wedges
- about 1/4 cup tahini sauce
- Preheat oven to 500F. Line a roasting dish with parchment paper
- Put 2 tbsp olive oil into a saucepan and place over medium-low heat. Add the garlic and cook for 10 sceonds, then add the cilantro, fish spice mix, chile flakes, 1/4 tsp salt, and a grind of black pepper. Cook for 4-5 minutes, stirring frequently, until the garlic really softens, then remove from heat.
- Place the cod in the preparing roasting dish, skin side down, and brush with 2 tbsp oil. Season lightly with salt and pepper. Then spoon the cilantro 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 w/ 2 slices of lemon. Roast for 7-8 minutes, or until the fish is cooked through. Serve at once, with about 1 tbsp of tahini sauce drizzled over, and lemon widges alongside.