Roasted Cod-Tahini with Olives and Lemon

Do not forget to make this flavorful roasted cod-tahini with olives and lemon tonight. Furthermore, you can use the leftovers for Codfish Cakes.

Have This!

• Three small lemons
• Eight sprigs fresh thyme
• 20 pimento-stuffed green olives
• 18 small red potatoes
• Six cod fillets
• Two tbsp. olive oil
• Half tsp. Sea Salt
• One tsp tahini
• One-fourth tsp. Freshly ground pepper

Do This!

• Preheat oven to 450 degrees F. Place lemon slices in a single layer on a large roasting or baking pan.
• Lay thyme sprigs over lemons and sprinkles with olives.
• Halve each potato, place in a large bowl, and fill with water to cover. Microwave until potatoes are easily pierced with a knife, about ten minutes. Drain potatoes and scatter around the edge of the pan.
• Place fillets on lemon, tahini, and drizzle olive oil over fish and potatoes. Season with salt and pepper.
• Transfer to oven, reduce temperature to 325 degrees F, and roast until fish is cooked through about 25 minutes. Serve fish with potatoes and olives.