Roasted cod with a coriander crust (Samak mashew bil cozbara w al limon) from Falastin: A Cookbook (page 204) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tahini sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute any other white fish for cod loins.

  • crandall57 on February 25, 2025

    We really enjoyed the fish and the cilantro mix, but the tahini sauce didn't thrill us. I'd make the fish again, but skip the tahini sauce.

  • anya_sf on May 08, 2024

    I loved the flavor of the cilantro crust. The tahini drizzle was nice too, but could be skipped. I would make this again with a different fish, something less meaty than cod - just our preference.

  • chawkins on July 25, 2023

    This was just okay for me. I think the topping overpowers the fish and the tahini sauce is unnecessary.

  • breakthroughc on February 04, 2023

    I loved this recipe. Beautiful presentation and absolutely delicious. Easy enough for weeknight cooking, but entertaining worthy. The cilantro mixture can be prepared ahead and the fish prepped and ready to go in the oven. When you are ready to eat pop it into the oven for 8 minutes. I love recipes that make entertaining look effortless. I will be serving this to guests many more times. As a bonus it uses cod which these days is actually affordable.

  • patioweather on October 17, 2022

    I forgot that I'm not a fan of cod, but my partner loved this. I blitzed the cilantro in the food processor because it was more stem than leaves, and that worked wonderfully.

  • TrishaCP on February 28, 2021

    I’m another fan of this recipe. We used sablefish.

  • metacritic on January 31, 2021

    This is a terrific fish. The coriander crust is pretty much a charmoula, though this version uses cardamom, which is different from the Paula Wolfert recipe I usually use. I might prefer this. Adding bay leaf, lemon, and a tahini sauce puts this recipe over the top. And cod loin was a great discovery, too.

  • blintz on August 17, 2020

    Great white fish recipe with an appealing presentation if you use the bay leaves. My lemons didn't char as much as the photo in the book, but everything else was spot on. Will definitely serve to company in some other post-virus time.

  • purrviciouz on August 14, 2020

    Delicious and easy! the cilantro mixture can be made ahead so with a little planning this can be on the table in minutes.

  • aargle on April 30, 2020

    This was delicious - used salmon fillets but I’m sure it will work well with most fish. Will definitely make again as it is another straightforward recipe.

  • Astrid5555 on April 12, 2020

    This was amazing! Younger son who usually eats no other fish than whole trout declared this to be the best fish ever, and I agree. The coriander crust makes such a difference and imparts an amazing flavor to the fish. Effort to outcome ratio is incredible, since it‘s also very, very quick to make. Used skrei fillets because this is what my local fishmonger could deliver. Will definitely go into regular rotation, would also serve for a dinner party.

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