Ingredients
Equipment
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
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!
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!