Cod with tahini, pine nuts and spinach - Penguin Books Australia
I confess that I was seduced by the man who made this dish for me.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.com.au.
Ingredients
- 2 skinless cod fillets (roughly 250g)
- 2 tbsp olive or avocado oil, plus extra for drizzling
- 2 shallots, finely chopped
- Leaves from 2-3 sprigs of thyme
- 1 tsp fennel seeds, crushed
- 40ml tahini (loosened with a little hot water if required)
- 10g fresh dill, finely chopped, plus extra to garnish
- Juice of ½ lemon
- 200g spinach
- 20g pine nuts, toasted
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