Slow Roasted Cod w/ Chermoula & Cherry Tomatoes

What is chermoula?

I didn't know either until I bookmarked this recipe from Bon Appetit.

It's a Tunisian or Moroccan sauce made w/ herbs to dress up fish.
It reminded me of a harissa paste with the chiles and tomato paste. I loved it.

Next time I will double the sauce recipe for sure.

The recipe calls for black cod, which I can never find here in NJ. It's also called sablefish (still can't find it), and it's a beautiful, fatty, oily fish, perfect w/ marinades, I have only eaten it once at Nobu in Manhattan.

I substituted a beautiful hunk of Alaskan cod (cheap too), and this dish was a winner.
Easy too.

Just go in your backyard and pick some cherry tomatoes, and you are half way there.

If you don't like cilantro, then I can't help you here, there are no substitutions.
I love cilantro, it's my favorite herb (I do not have the "tastes like soap" gene, thankfully).

Slow Roasted Cod w/ Chermoula Sauce & Cherry Tomatoes: (adapted from Bon Appetit)

1/4 bunch cilantro, leaves and stems separated, stems finely chopped
1 Fresno chile, seeded if desired, finely chopped
1 garlic clove, finely grated
1/4 cup olive oil
1 tablespoon tomato paste
1 teaspoon paprika (I used smoked paprika, pimenton)
1/2 teaspoon crushed red pepper flakes
1 teaspoon honey
1/4 teaspoon ground allspice
1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
1 1/2 pounds skin-on black cod or cod fillet (one large piece works best)
2 pints Sun Gold or other cherry tomatoes, cut in half

Mix up the chermoula sauce (which is everything except the cod and tomatoes). I used cilantro leaves and stems, though the recipe calls for just stems (?).

In an oiled baking dish, lay your piece of cod on the bottom and sprinkle w/ kosher salt & pepper.

Cut up the cherry tomatoes and scatter around the fish in the pan.

Spread the chermoula sauce over the fish and if you like, you can same some of the sauce for later (about a tablespoon).

Slow bake in a 300F preheated oven for 30-35 minutes, depending on the thickness of the cod (mine was pretty thick).

The fish will perfectly fall apart into slices, without having to cut into it.

Serve with the roasted cherry tomato sauce on top and fresh cilantro.



Anonymous said…
The way your cod falls apart in those big tender white flakes - perfection!
Anonymous said…
I'm definitely going to try this. It looks delicious!
Unknown said…
I also tried this recipe, and I now making it for the 4th time tonight, but I accidentally used smoked paprika and thought "oh crap" so I started googling for reviews and landed on your blog for this exact recipe. So happy to hear you used smoked paprika. The second time I made this I didn't have cilantro (so sad) but I had some fresh flat leaf parsley, and it worked well. I also dont have black cod here in Florida so I've been using grouper, it's excellent. And finally, I can never find Fresno chiles in my small island town, so I've been using jalepeno. So happy to see there is someone else out there obsessed with this recipe! xo