25 minutes
A deliciously roasted cod with a creamy tahini sauce, paired with asparagus and scallions for a flavorful and healthy meal.
tablespoons
Garlic Clove, minced
each
teaspoons
cups
tablespoons
Asparagus, trimmed
0 lb
Scallions, thinly sliced (white and green parts separated)
bunch
each
tablespoons
to taste
Cod fillets, boneless, skinless
0 oz
Sesame Seeds, for serving
optional
1. Preheat Oven and Prepare Tahini Sauce
Begin by preheating your oven to 425ºF. To make the tahini sauce, whisk together the lemon juice, minced garlic, and kosher salt in a small bowl. Let the salt dissolve for a minute. Then, add the tahini and gradually whisk in the ice water until the sauce reaches a smooth consistency.
2. Prepare Vegetables and Cod
On a rimmed sheet pan, toss the trimmed asparagus, white parts of the scallions, and thyme with the olive oil. Season them with salt and pepper. Season the cod fillets with salt and pepper, then nestle them among the seasoned vegetables on the sheet pan. Coat each fillet with the tahini sauce, reserving some for serving.
3. Roast in Oven
Place the sheet pan in your preheated oven and roast for 10 to 14 minutes. You’ll know it’s ready when the cod turns opaque in the center and the asparagus becomes tender.
4. Serve
To serve, drizzle the reserved tahini sauce over the fish and vegetables. Sprinkle the scallion greens on top, adding a touch of extra-virgin olive oil and a squeeze of lemon juice for freshness. If desired, finish with a sprinkle of sesame seeds for added texture and flavor.
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