Chermoula Cod

This cod roules.

bunch of cilantro, stems and leaves separated

3 garlic cloves

1/4 cup olive oil

1 Tbsp tomato paste

1 tsp paprika

1/2 tsp crushed red pepper flakes

1/2 tsp honey

1/4 tsp ground allspice

1 Tbsp red wine vinegar

1.5 lb cod fillet

2 pints cherry tomatoes (or the colorful ones)

(kosher) salt ‘n peppa

How to do it

Preheat oven to 300 degrees. Finely chop cilantro stems and grate the garlic. Mix stems, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and vinegar in a small bowl. Voila, chermoula!

Slice half of the tomatoes in half. Leave the rest whole. Put the fish in a baking dish (hehe) and scatter the tomatoes around it. Spoon all but 3 Tbsp of the chermoula sauce onto the fish and spread it around evenly (the rest goes on at the end). Season with salt and pepper. Roast ~30 minutes, until fish is cooked through and tomatoes start to burst.

When it’s done, transfer fish onto a plate, cover with tomatoes and leftover chermoula sauce, and garnish with cilantro leaves. We recommend throwing it on top of some rice, which collects all the extra sauce for maximum tastiness.