Samke harra: spicy tahini cod with rice and coriander

Ingredients

For 1 serving

• Cod180 g
• Tahini15 g
• Lemon juice20 ml
• Garlic2 cloves
• Chili pepper1
• Cilantro8 g
• Walnuts8 g
• Basmati rice60 g
• Extra virgin olive oil8 g
• Mixed salad greens60 g
• Saltto taste

Contains: nuts, fish, sesame,

Method

1. Bring a pan of water to the boil and heat a conventional oven to 200 °C. Rinse the basmati rice, salt the water once boiling and cook the rice for 12 minutes, until tender; drain.
2. Meanwhile lay the cod in an ovenproof dish, salt it, drizzle with half the oil and bake for 12 minutes, until it flakes easily with a fork.
3. Chop the garlic, the chilli (deseeded if you want it milder) and the coriander, keeping a few whole leaves aside.
4. Heat the remaining oil in a small pan over medium heat and fry the garlic, chilli and half the coriander for 1 minute, until fragrant but not browned.
5. Lower the heat, add the tahini, lemon juice and half a glass of water and stir for 2 minutes, until you have a smooth, creamy sauce; salt it.
6. Roughly chop the walnuts. Pour the sauce over the fish, finish with the walnuts and remaining coriander and serve with the rice and mixed salad.