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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Whisk a quick tahini sauce, pour over the fish, then let the oven do the work for juicy fillets and a built-in veggie side. ✨

Ingredients

• 🐟 Firm white fish fillets (cod, haddock, hake), skinless: 800 g (4 fillets / ~1.75 lb) seafood
• 🧂 Fine salt (for seasoning fish): 4 g (¾ tsp / 0.14 oz) seafood
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🫒 Olive oil: 30 ml (2 tbsp / 1 fl oz)
• 🍅 Cherry tomatoes, halved: 250 g (2 cups / 8.8 oz)
• 🧅 Red onion, thinly sliced: 120 g (1 cup / 4.2 oz)
• 🌶️ 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
• 🍋 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)
• 🧄 Garlic, finely grated: 8 g (3 small cloves / 0.28 oz)
• 🧂 Fine salt: 4 g (¾ tsp / 0.14 oz)
• 🌶️ Ground cumin: 2 g (1 tsp / 0.07 oz)
• 🌿 Ground coriander: 1 g (½ tsp / 0.04 oz)
• Finish
• 🌿 Fresh parsley or cilantro, chopped: 10 g (¼ cup / 0.35 oz)
• 🍋 Lemon wedges, for serving

Preparation

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.

Timing details

Nutrition

Estimated values per serving.

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