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Pre-heat the oven to 400℉.
Place the cod filets on a baking tray with parchment paper. Pat dry with a kitchen towel. Brush each piece with olive oil and coat with the white pepper, cumin, chili and salt. Bake the cod filets for 15 to 20 minutes, until the fish is opaque and flakes easily with a fork. The exact time will depend on the thickness of the fillets; check them at the 15 minute mark.
Meanwhile, start on the tahini sauce. In a small saucepan, heat the olive oil then sauté the garlic until fragrant. Add the onion and cook until translucent for 5-7 minutes. Add the chopped cilantro (or parsley) and cook for an additional minute. Add the tahini along with the water, lemon juice and salt. Whisk until combined and homogeneous. Cook together for a few minutes for a pourable texture, then set aside.
Once the fish is cooked, place the fish on a serving plate and cover with the tahini sauce. Top with the fried pine nuts and chopped parsley. Serve with a side of rice or pita.