Baked Cod with Mexican Tahini Sauce and Vegetables
Ingredients
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp chili powder
- 3 tbsp tahini
- 2 tbsp lime juice
- water (as needed to thin sauce)
- wild cod
- lemon
- Japanese sweet potatoes
- various vegetables
- liquid aminos
Preparation
Mix 1 tsp garlic powder, 1 tsp cumin, 1 tsp onion powder, 1 tsp chili powder, 3 tbsp tahini, and 2 tbsp lime juice together; if the sauce is too thick, add water to thin it, then rub it on top of patted down wild cod.
Sear the cod, tahini side down, until crispy and brown; transfer to an oven-safe dish, squeeze fresh lemon over the top, and bake in the oven at 350F for 14-18 minutes, depending on the size of the cod.
While the fish is baking, prepare air-fried Japanese sweet potatoes tossed in the same tahini sauce, and make a stir-fry with various vegetables and liquid aminos.