Step 1

Preheat oven to 425 F. Toss potatoes with 1 tablespoon potatoes, some of the seasoning + dried herbs, sea salt & pepper. Place on a large rimmed baking sheet and roast for 20 minutes.

Step 2

After 20 minutes, take the potatoes out of the oven and make room for the halibut. Place the filets onto the middle of the tray. Drizzle with lemon, olive oil and dried herbs seasoning + cajun spice.Place back in the oven and continue roasting for an additional 15 minutes.

Step 3

While the fish and potatoes are roasting, make the herby tahini sauce. Place all ingredients in a blender and blend until smooth. Slowly add in nut milk until desired consistency is met. The sauce should be thick and creamy. Mix in more seasonings or more lemon if needed.

Step 4

After the fish & potatoes are done, top with some of the tahini cream sauce and enjoy! You will have leftover sauce. Store the leftovers in a glass jar or airtight container in the fridge and enjoy throughout the week with veggies, chicken, or salad.