A spiced take on Cod Grain Bowl, built on pomegranate and mint and finished the way we like it. Ready in about 50 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the tahini and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
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