THE TASTE OF HOLIDAYS

OTTOLENGHI CO-FOUNDER SAMI TAMIMI AND OTTOLENGHI LONG-TIMER TARA WIGLEY BRING US SIMPLE SUMMER RECIPES THAT ARE BURSTING WITH SUNSHINE FLAVOURS

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ROASTED COD WITH A CORIANDER CRUST

SERVES 4

60ml olive oil

4 garlic cloves, crushed

50g coriander, finely chopped

¾tsp ground cardamom

¾tsp ground cumin

½tsp paprika

¾tsp ground turmeric

½tsp chilli flakes

4 large cod loins, skin on

4 large fresh bay leaves

2 lemons

• Preheat the oven to 230C/Gas 8. Put 2 tablespoons of oil into a small saucepan and place on medium-low heat. Add the crushed garlic and cook for 10 seconds, then add the coriander, ground cardamom, ground cumin, paprika, ground turmeric, chilli flakes, ¼ teaspoon of salt and a grind of black pepper. Cook for 4-5 minutes, stirring frequently, until the garlic has really softened, then remove from the heat.

• Place the cod in a parchment-lined roasting dish, skin side down, and brush with the remaining 2 tablespoons of oil. Season lightly with salt and pepper, then spoon the coriander mix on top of each fillet. Spread it out so that the whole top is covered, then top each one with a bay leaf. Thinly slice one of the lemons and place two slices on each piece of fish. Roast for 7-8 minutes, or until the fish is cooked through.

• Serve at once, with wedges of lemon alongside.