1 Tablespoon fresh lemon juice, plus more for serving
1 fat garlic clove, minced, pressed, or finely grated
½ teaspoon kosher salt
⅓ cup Tahini
3 to 5 Tablespoons ice water
For the Cod:
1 pound asparagus, trimmed*
6 green onions, thinly sliced (white and green parts separated)
3 fresh thyme sprigs
2 Tablespoons extra-virgin olive oil, plus more for serving
Kosher salt and freshly ground black pepper
4 (6 to 8 ounce) boneless, skinless cod fillets**
For garnish- sesame seeds (optional)
*If you don't like asparagus, broccolini is good too
**If you don't like or can't find cod, just about any fish fillet will work
Instructions
Heat oven to 425 degrees F.
Make the tahini sauce: In a small bowl, whisk together the lemon juice, garlic, and salt. Let sit for one minute to dissolve. Add the tahini. Whisk in the ice water, 1 Tablespoon at a time, until the sauce is smooth enough to drizzle.
Make the cod: On a rimmed baking sheet, toss the asparagus, sliced green onion whites, and thyme with the olive oil until well coated. Season with salt and pepper.
Lightly season the cod with salt and pepper and nestle the fish onto the pan. Using about ¼ cup of the tahini sauce, brush 1 Tablespoon of the sauce on top of each fillet. Reserve the rest of the sauce for serving. Roast until the cod is opaque in the center and the asparagus is tender, about 10 to 14 minutes.
To serve: Drizzle the reserved tahini sauce on top of the fish. Top with the sliced green onion tops, a drizzle of olive oil, a squeeze of lemon, and a sprinkling of sesame seeds, if you like. Serves four.
Recipe by The Culinary Cellar at https://theculinarycellar.com/dinner-in-one/