Saffron Mosaic · Main dishes

Chermoula Cod & Potatoes

Name: Chermoula Cod & Potatoes
Yield: 4 servings
Ingredients: 650 g Cod fillets; 800 g Potatoes; 2 whole Red bell peppers; 3 cloves Garlic; 20 g Cilantro; 15 g Parsley; 1 whole Lemon; 3 tbsp Olive oil; 1.5 tsp Ground cumin; 1 tsp Paprika; 100 ml Water; 0.75 tsp Salt; 0.5 tsp Black pepper

Cod with a chopped cilantro, parsley, garlic and cumin coating roasts over thin potatoes and sweet peppers.

65 minutes · Easy · 4 servings

Also allow: Thaw frozen cod overnight in the refrigerator before starting the 65-minute recipe.

Original house recipe · Not yet kitchen-tested

Ingredients

Cod fillets650 g
Potatoes800 g
Red bell peppers2 whole
Garlic3 cloves
Cilantro20 g
Parsley15 g
Lemon1 whole
Olive oil3 tbsp
Ground cumin1.5 tsp
Paprika1 tsp
Water100 ml
Salt0.75 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish (cod).

Method

Start the potato tray

Heat oven to 210°C (410°F). Scrub potatoes and slice 5 mm thick. Seed and slice peppers. Toss both in a large shallow roasting dish with 1 tbsp oil, 0.25 tsp salt and half the pepper. Pour measured water around them, cover tightly with foil and bake for 25 minutes.

Make the chermoula-style coating

Finely chop cilantro, parsley and garlic. Wash and zest the lemon. Mix herbs and garlic with zest, juice from half the lemon, cumin, paprika, remaining 2 tbsp oil, 0.5 tsp salt and remaining pepper. Reserve a third in a clean bowl for serving before any contact with fish.

Prepare the cod

Use thawed cod. Remove pin bones, divide into four equal portions and pat dry. Coat with the other two-thirds of the herb mixture. Refrigerate until the potatoes are ready. Wash hands and anything that touched raw fish; discard coating left in that bowl.

Roast the fish

Remove foil carefully, letting steam escape away from your face. Turn the potatoes; they should be nearly tender. If still hard, roast covered for 5–10 minutes more. Nestle cod on top and roast uncovered for 12–18 minutes, until the centre of each portion reaches 70°C (158°F) on a clean thermometer. Extend cooking if needed.

Plate with fresh herbs

Divide potatoes and peppers between four plates and lift cod onto them. Spoon the untouched reserved herb mixture over the cooked fish and serve with wedges cut from the remaining lemon half.

Slice the potatoes evenly so they soften before the fish goes into the oven.

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