Description
Wild cod, potatoes and carrots are perfectly roasted with a super flavorful chermoula sauce. This bright, herby, garlicy & warmly spiced North African condiment is packed with bright and delicious flavor. It’s traditionally served with grilled fish, but pairs very well with other meats, vegetables, soups and anything that needs a burst of flavor!
Ingredients
Chermoula Sauce:
1 tsp. coriander seeds
1 tsp. cumin seeds
3 cloves garlic
1/4 c. lemon juice
1 tsp. smoked paprika
1/4 tsp. crushed red pepper
1/4 tsp. salt
1/4 tsp. allspice
1/2 c. EVOO
1 c. parsley
1 1/2 c. cilantro
Remaining Ingredients:
1 1/4 lb. potatoes, cut into 1 to 1 1/2 in pieces.
1 1/4 lb. carrots cut into about 4 inch long and 1/2 in diameter pieces
1 lemon, thinly sliced
4 (6 ounce) wild cod fillets
Salt and pepper to taste
Instructions
Preheat oven to 450 degrees. Toss potatoes with 1 Tblsp. EVOO on parchment lined baking sheet. Roast for 20 minutes. Meanwhile prepare Chermoula sauce. Over medium high heat toast coriander and cumin in a dry small skillet, until fragrant, about two minutes. In a food processor, combine the toasted coriander and cumin seeds, garlic, lemon juice, smoked paprika, crushed red pepper, salt, allspice and EVOO. Pulse until smooth. Add cilantro and parsley; process until well combined.
Toss the carrots and lemon slices with 1 Tblsp. EVOO and add to the pan with the potatoes. Bake for an additional 25 minutes. Place cod fillets on sheet pan with veggies and spoon about 1 Tblsp chermoula over each fillet. Top with a lemon slice if desired. Bake for 12-15 minutes or until fish is cooked through to 145 degrees. Remove from the oven and serve with remaining sauce!
Keywords: cod, chermoula, potatoes, carrots, sheet pan, roasted, baked