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

  1. 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.

  2. 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.

  3. 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.

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