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Grilled Cod with Purple Sprouting Broccoli Zhoug and Tahini

Grilled Cod with Purple Sprouting Broccoli Zhoug and Tahini

By OcadoLifePublished on 30 January 2026This gluten- and dairy-free Grilled Cod with Purple Sprouting Broccoli Zhoug and Tahini from chef and restaurateur James Walters is fresh, vibrant and just the thing for a weeknight dinner with a touch of flair. “If you want a dish that comes together quickly but delivers big flavours, try this combo of crispy cod, smoky charred broccoli and chilli-spiked, herb-packed green zhoug. The swirl of velvety tahini ties it all together, adding balance and a luscious finish.”
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Time and servings

30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 (50g) bunch coriander, roughly chopped
  • ½ (30g) bunch flat-leaf parsley, roughly chopped
  • 2 (approx.) green chillies, deseeded
  • 3 garlic cloves, 1 crushed or grated
  • 2 lemons, juiced
  • 125ml olive oil, plus 3 tbsp
  • 1 salad onion, finely chopped
  • 1½ tsp sea salt flakes
  • 200g tahini
  • 400g purple sprouting broccoli
  • 4 skin-on cod fillets (approx. 140g each), rinsed and patted dry

Method

  • Step 1

    First make the zhoug: toast the cumin, fennel and coriander seeds in a dry pan for 30 secs or until fragrant. Tip into a high-speed blender with the chopped coriander and parsley, chillies, 2 whole garlic cloves, half the lemon juice, 125ml olive oil, salad onion and sea salt flakes; blitz to a coarse sauce.

  • Step 2

    For the tahini sauce, combine the tahini, crushed or grated garlic and remaining lemon juice in a bowl; whisk well. Gradually pour in 100-125ml cold water in a steady stream, whisking continuously, until smooth and runny. Season to taste.

  • Step 3

    Blanch the broccoli in a pan of boiling salted water for 1 min, then drain.

  • Step 4

    Preheat the grill to its hottest setting. Arrange the broccoli in a single layer on a non-stick baking tray and place the cod, skin-side up, alongside. Drizzle with the remaining olive oil and season with salt. Grill for about 6 mins or until the fish is opaque, starting to flake and the skin is crisp and blistered. Remove the broccoli as soon as the florets begin to char. Roughly chop half the broccoli and fold through the zhoug. Reserve the remaining florets for plating.

  • Step 5

    To serve, spoon some tahini sauce onto each plate, add the reserved broccoli florets and top with the cod. Finish with a generous spoonful of broccoli zhoug.