INGREDIENTS
2 skinless boneless cod filets
2 shallots, finely chopped
2 tbsp tahini
1/2 cup boiling water, plus extra if needed
generous handful of fresh dill, stemmed, leaves finely chopped
zest and juice of half a lemon
12 1/4 oz broccolini, tough ends trimmed
2 tbsp olive oil
salt + pepper
DIRECTIONS
Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Place the cod fillets on the lined sheet pan and drizzle them with one tablespoon of the olive oil and season with salt and pepper. Roast the fillets in the oven for ten to twelve minutes, until cooked through. Meanwhile, make the sauce. Heat the remaining olive oil in a medium frying pan on medium heat. Add the chopped shallots. Fry them for about five minutes, or until they are softened. Add the tahini and the boiling water and stir the sauce on low heat, for about three minutes, until it's nice and smooth, like the consistency of heavy cream. Add more boiling water if necessary. Stir in the chopped dill leaves and the lemon zest and juice, and season with salt and pepper. Steam or blanch the broccolini for four to five minutes until tender, Serve it with the cod and tahini sauce.
