YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Roasted Broccoli and Lemon Tahini Drizzle
Oven-roasted cod fillets coated in a savory almond crust, served alongside charred broccoli and finished with a creamy lemon tahini drizzle.
INGREDIENTS
9 ounces Cod Fillet
2 cups Broccoli Florets
1 tablespoon Tahini
1 tablespoon Almond Flour
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the broccoli florets with olive oil, sea salt, and black pepper on one side of the baking sheet.
Pat the cod fillets completely dry with a paper towel to ensure the crust adheres properly.
In a small shallow bowl, combine the almond flour with garlic powder and a pinch of salt.
Press the top of each cod fillet into the almond flour mixture until evenly coated and place them on the other side of the baking sheet.
Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork and the broccoli is tender with charred edges.
While the fish bakes, whisk together the tahini, lemon juice, and a splash of warm water in a small bowl until smooth and pourable.
Plate the crispy cod and roasted broccoli, then finish by drizzling the creamy tahini sauce over the entire dish.