Za'atar Spiced Halibut with Tahini Sauce and Roasted Potatoes and Carrots

Ingredients for fish:

4 Halibut fillets - about 6 ounces each 
2 tsp Za'atar
1 tsp red pepper flakes
1 tsp cumin
1 tsp salt
1 tsp pepper
zest of 1 lemon
1 tsp olive oil

Ingredients for tahini sauce: 

1/4 cup tahini
1 garlic clove, minced
2-4 TBSP water
Juice of 1 lemon
salt and pepper

Roasted potatoes and carrots:

2 russet potatoes, peeled and cut into bite-size pieces
2 large carrots, peeled and cut into bite-sized pieces
Cumin
Paprika
Salt and Pepper
Olive oil

Directions: 

1. For potatoes and carrots, toss with olive oil, salt and pepper only and bake at 425 for 20 minutes.  

2. While the potatoes and carrots are in the oven, combine your spice mixture for the halibut.  Set an oven rack on top of a sheet pan and spray the rack with cooking spray. Rub the halibut with olive oil. Spinkle with salt and pepper on one side and put that side face down. Now on the top, divide the spice mixture and press it on to the top of the fish in an even layer. Set fish on the oven rack with space inbetween. 

3. When the potatoes and carrots hit the 20 minutes, remove from the oven, season with cumin and paprika and a little more salt. Toss. Place back in the oven for another 12 minutes. 

4. At this time you also add the fish in the oven. Everything will be done at the same time. The fish should take 12 minutes - depending on the thickness.  Check it at 9. 

5. During the last few minutes, combine the ingredients for the sauce and whisk. Adjust the water content to get the get the sauce to the thickness you like. 

6. To serve, swipe the sauce on the plate, place the fish on top. Serve potatoes and carrots on the side.

 

Wine pairing: 

Pazo de Villarei
Anae Rias Baixas
Albarino
208
Rias Baixas, Spain