Description

Ingredients

• 🐟 Firm white fish fillets (cod, haddock, hake), skinless: 800 g (4 fillets / ~1.75 lb) seafood Original: 🐟 Firm white fish fillets (cod, haddock, hake), skinless: 800 g (4 fillets / ~1.75 lb)
• 🧂 Fine salt (for seasoning fish): 4 g (¾ tsp / 0.14 oz) seafood Original: 🧂 Fine salt (for seasoning fish): 4 g (¾ tsp / 0.14 oz)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz) Original: ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🫒 Olive oil: 30 ml (2 tbsp / 1 fl oz) Original: 🫒 Olive oil: 30 ml (2 tbsp / 1 fl oz)
• 🍅 Cherry tomatoes, halved: 250 g (2 cups / 8.8 oz) Original: 🍅 Cherry tomatoes, halved: 250 g (2 cups / 8.8 oz)
• 🧅 Red onion, thinly sliced: 120 g (1 cup / 4.2 oz) Original: 🧅 Red onion, thinly sliced: 120 g (1 cup / 4.2 oz)
• 🌶️ Red bell pepper, thin strips: 120 g (1 cup / 4.2 oz) Original: 🌶️ Red bell pepper, thin strips: 120 g (1 cup / 4.2 oz)
• Tahini sauce
• 🥣 Tahini, well stirred: 90 g (6 tbsp / 3.2 oz) sesame Original: 🥣 Tahini, well stirred: 90 g (6 tbsp / 3.2 oz)
• 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz) Original: 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz)
• 💧 Warm water (to thin): 90–120 ml (⅓–½ cup / 3–4 fl oz) Original: 💧 Warm water (to thin): 90–120 ml (⅓–½ cup / 3–4 fl oz)
• 🧄 Garlic, finely grated: 8 g (3 small cloves / 0.28 oz) Original: 🧄 Garlic, finely grated: 8 g (3 small cloves / 0.28 oz)
• 🧂 Fine salt: 4 g (¾ tsp / 0.14 oz) Original: 🧂 Fine salt: 4 g (¾ tsp / 0.14 oz)
• 🌶️ Ground cumin: 2 g (1 tsp / 0.07 oz) Original: 🌶️ Ground cumin: 2 g (1 tsp / 0.07 oz)
• 🌿 Ground coriander: 1 g (½ tsp / 0.04 oz) Original: 🌿 Ground coriander: 1 g (½ tsp / 0.04 oz)
• Finish Original: Finish
• 🌿 Fresh parsley or cilantro, chopped: 10 g (¼ cup / 0.35 oz) Original: 🌿 Fresh parsley or cilantro, chopped: 10 g (¼ cup / 0.35 oz)
• 🍋 Lemon wedges, for serving

Preparation

• Prep the pan Heat the oven to 200°C (400°F). Line a large sheet pan with baking paper. Scatter cherry tomatoes, red onion, and bell pepper on the tray, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat and spread in an even layer.
• Season the fish Pat fish fillets dry with paper towel. Season both sides with salt and black pepper, then lay them on top of the vegetables, leaving a little space between each fillet.
• Whisk the tahini sauce In a bowl, whisk tahini with lemon juice, garlic, salt, cumin, and coriander. The mixture will thicken. Gradually whisk in warm water, a splash at a time, until you have a smooth, pourable sauce the consistency of heavy cream. Taste and adjust salt or lemon.
• Sauce and bake Spoon or pour the tahini sauce over the fish, letting some drip onto the vegetables but keeping a generous layer on each fillet. Bake on the middle rack for 14–18 min, depending on thickness, until the fish flakes easily and the vegetables are tender.
• Briefly brown (optional) For a lightly caramelized top, switch to grill/broil and cook 2–3 min more, watching closely so the tahini does not burn.
• Finish & serve Remove from the oven and rest 3–5 min. Sprinkle with chopped parsley or cilantro and serve straight from the tray with lemon wedges, plus rice, bulgur, or warm flatbread.

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