Name: Tahini Lemon Cod Tortillas Sharing Platter
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 600 g cod fillets; 2 tbsp tahini; 1 lemon, juiced; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 8 small tortillas (flour or corn); 200 g green beans, trimmed; 100 g lettuce, shredded; for garnish Fresh mint leaves; for serving Additional lemon wedges (optional); to taste Cracked black pepper (optional)

Jump to Recipe Print Recipe

Tahini Lemon Cod Tortillas Sharing Platter

No ratings yet

Get ready for a delightful culinary experience with this Tahini Lemon Cod Tortillas Sharing Platter! This dish beautifully combines tender cod fillets marinated in a zesty tahini and lemon sauce, all served in soft tortillas. Accented with vibrant lettuce and crunchy green beans, each bite is a fresh explosion of flavor. Don’t forget to sprinkle fresh mint and cracked black pepper right before serving for that extra touch! Feel free to switch up the vegetables or add your favorite garnishes for a personal twist.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Friends’ Night Dinner

Cuisine: Global

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

600 g cod fillets
2 tbsp tahini
1 lemon, juiced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
8 small tortillas (flour or corn)
200 g green beans, trimmed
100 g lettuce, shredded
for garnish Fresh mint leaves
for serving Additional lemon wedges optional
to taste Cracked black pepper optional

Equipment

20 cm (8 inch) square baking tray
Heatproof mixing bowl
Pot for boiling green beans
Chef's knife
Salad tongs

Method

Preheat your oven to 200°C (400°F).
In a mixing bowl, combine tahini, lemon juice, minced garlic, salt, and black pepper to create the marinade.
Place the cod fillets on a baking tray and pour the marinade over them, making sure each piece is well-coated. Let it marinate for about 10 minutes.
While the cod marinates, bring a pot of salted water to a boil. Add the green beans and cook for about 4 minutes until tender-crisp. Drain and set aside.
Bake the cod in the preheated oven for 15-20 minutes, or until it flakes easily with a fork and is opaque in color.
While the cod is baking, warm the tortillas in a dry skillet for about 30 seconds on each side until pliable.
Once the cod is cooked, let it rest for 5 minutes before flaking it into large chunks.
To assemble the platter, place the warmed tortillas on a large serving board. Add a layer of shredded lettuce, a handful of green beans, and the flaked cod on top.
Finish with fresh mint leaves and a sprinkle of cracked black pepper. Serve with additional lemon wedges on the side. Enjoy!

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 30gFat: 12gSodium: 550mgPotassium: 650mgFiber: 6gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Feel free to substitute the cod with other firm fish like haddock or tilapia if you prefer! Add some avocado slices or diced tomatoes for added color and flavor.
The platter can be stored in the refrigerator for up to 2 days, but I recommend enjoying it fresh for the best taste.
When reheating, use a low heat to prevent the fish from drying out.
Have fun with this recipe and make it your own!

Tried this recipe?

Let us know how it was!

Tahini Lemon Cod Tortillas Sharing Platter