A great dinner combining cod which is readily available fish and tahini, which most of us have in our store cupboards.
1 cod fillets of 150g each
1 red chilli
1/2 teaspoon fennel seeds
1/2 teaspoon ground cumin
4 tablespoons olive oil
salt and pepper
Preheat an oven to 220°C. Finely slice the onion and cut the tomatoes into chunky pieces. Finely chop the red chilli (add as much as you want). Place the onion and tomatoes on to a roasting tray with 2 tablespoons olive oil and roast in the oven for 15 minutes.
Grate the zest from the lemon. Season the cod fillets with salt, the chopped red chilli, lemon zest, fennel seeds and ground cumin.
Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the fish for 2-3 minutes on each side, turning the fish gently when you do so. Place the cod in a roasting dish and spoon the roasted onion and tomato around.
Mix the tahini with 100 ml water, lemon juice to taste and salt. Pour over the fish and roast in the oven for 5-7 minutes.
Divide the fish and vegetables between 2 plates. Serve with the rocket salad dressed with a little olive oil, lemon juice and salt.