Cod baked with tahini sauce from Moro: The Cookbook (page 187) by Samantha Clark and Samuel Clark

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

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 alternative fish

  • Yildiz100 on October 10, 2019

    I like this technique of cooking the fish. Less dry than just baking, less messy than just sauteeing. The tahini sauce only needs 3 tbsp of water. Quite garlicky, but very good. Be careful to thoroughly mash the garlic. Served this with the onion rice from "The Arab Table". Great combo.

  • amraub on November 04, 2012

    Ingredients listed include Tahini Sauce (essential) as well as Chickpea Salad and Saffron Rice (both less essential). I served with only the saffron rice. The fish came out great and the tahini sauce complimented the dish nicely. It was milder than I was expecting. The pomegranate garnish was an interesting addition, that I don't think I'd go out of the way to add if I didn't have on hand.

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