START TO FINISH: 30 minutes
SERVINGS: 4
A compound butter made with nutty-tasting tahini and fresh herbs lends richness to simple roasted cod fillets. We used 1-inch-thick fillets when developing this recipe, but they can vary in thickness, so assess yours before cooking and adjust the time as needed. If your fillets vary in thickness, check the thinner ones for doneness before the thicker ones and remove them from the oven as they finish.
Don’t forget to take the butter out of the refrigerator and allow it to soften before beginning this recipe. If the butter is cold, it won’t mix well with the other ingredients.
Four 6-ounce cod fillets, about 1 inch thick, patted dry
2 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
4 tablespoons (½ stick) salted butter, softened
3 tablespoons tahini
2 teaspoons grated lemon zest, plus lemon wedges, to serve
⅛ teaspoon cayenne pepper
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons minced fresh cilantro
1 tablespoon sesame seeds, toasted
Heat the oven to 450°F with a rack in the middle position. Brush the fillets on both sides with the oil, then season with salt and pepper. Place the fillets skin side down in a 13-by-9-inch baking pan. Roast until the center of each reaches 120°F or the flesh flakes easily, 12 to 15 minutes.
Meanwhile, in a small bowl, stir together the butter, tahini, lemon zest, cayenne, and 2 tablespoons each of the parsley and cilantro. Taste and season with salt and pepper; set aside.
When the fish is done, leave the fillets in the pan and dollop the butter mixture over them. Tent with foil, then let rest for 5 minutes. Transfer the fillets to a serving platter. Sprinkle with sesame seeds and the remaining herbs. Squeeze 1 lemon wedge over the fillets and serve with additional lemon wedges.