Fish & Seafood, Food

Baked Cod with Red Chermoula

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It was time to change up my Cod recipe.  I usually stick to the classic, New-England Style, cracker crusted cod.  But I was out of wine and crackers and really needed a change in flavor.  I found this recipe from bon appetit magazine and changed it slightly–I replaced the cilantro with parsley and did not add the cherry tomatoes.  You can read the original recipe here.  Refer to my version below:

Ingredients:

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  • ¼ bunch parsley, leaves and stems separated, stems finely chopped
  • 1 tsp of minced garlic
  • ¼ cup olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon honey
  • ¼ teaspoon ground allspice
  • 1 tablespoon  red wine vinegar
  • Salt and freshly ground black pepper

 

Method:
Preheat oven to 350°. Mix cilantro stems, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. vinegar in a small bowl.


Place fish in a 3-qt. shallow baking dish.  Pour chermoula over the fish, spreading across the surface with the back of the spoon. Season with salt and pepper and bake until fish is cooked through.  This will take about 15-20 mins.  Broil on High for an additional 5 minutes once the fish is cooked through, it gives the sauce a nice finish.
Serve hot with your choice of vegetables.  I made oven-baked zucchini sticks.This was a goo recipe and I would really want to try the sauce on chicken breast.  You could even marinate chicken tenders in the sauce and grill them.

For another version of the “charmoula” sauce, you can check out this tilapia recipe.

 

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