Slow-Roasted Cod with Red Chermoula  

 

by Susan Hanna

slow-roasted-cod-with-red-chermoulaServes 4.

This dish from Bon Appetit can be made with regular cod, black cod or any other firm white fish. Mix up the chermoula — a Moroccan sauce — and spread it over the fish. Sprinkle some cherry tomatoes over and bake until the fish is done and the tomatoes are beginning to burst. Colourful and delicious!

Avoiding Additives and Preservatives

Check the tomato paste and herbs for additives and colour. Look for a red wine vinegar with no added sulfites, such as Eden Organic brand. For more recipes using all-natural ingredients, visit Eye For A Recipe.

Ingredients:

  • ¼ bunch cilantro, leaves and stems separated, stems finely chopped
  • 1 Fresno chile, seeded if desired, finely chopped
  • 1 garlic clove, finely grated
  • ¼ cup (60 ml) olive oil
  • 1 tablespoon (15 ml) tomato paste
  • 1 teaspoon (5 ml) paprika
  • ½ teaspoon (2.5 ml) crushed red pepper flakes
  • ½ teaspoon (2.5 ml) honey
  • ¼ teaspoon (1 ml) ground allspice
  • 1 tablespoon (15 ml) Sherry vinegar or red wine vinegar, plus more for drizzling
  • 1½ pounds (680 g) skin-on black cod or cod fillet
  • 4 cups (1 L) cherry tomatoes, divided
  • Kosher salt and freshly ground black pepper

Preparation:

  1. Preheat oven to 300° F (148° C) Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. (15 ml) vinegar in a small bowl. Set aside 3 Tbsp. (45 ml) chermoula for serving.
  2. Place fish in a 3-qt. (2.8 L) shallow baking dish. Cut 2 cups (500 ml) of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.
  3. Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

From Bon Appetit