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Craving a simple, healthy seafood meal for one? Try our Single Serving Baked Cod recipe. It’s a quick and easy dish, combining a tender cod fillet with tasty chermoula on a bed of roasted red-skinned potatoes. Ready in just 30 minutes on a single pan, it offers minimal cleanup. Ideal for a flavorful, hassle-free dinner.
Discover our enticing selection of single serving and small batch seafood recipes! Delight in our savory Baked Stuffed Fish, perfectly Seared Scallops, rich and hearty Seafood Gumbo, flavorful Crab Cakes, and easy-to-make Sheet Pan Salmon.
Why You’ll Love This Baked Cod Recipe
- Easy to Make: With minimal prep and a 30-minute bake time, this cod recipe is perfect for busy evenings.
- Flavorful: The chermoula brings a fresh, aromatic taste that perfectly complements the mild cod.
- Healthy: Packed with protein and good fats, it’s a nutritious option for any meal.
- One-Pan Wonder: Everything cooks together on one sheet, meaning less cleaning up.
- Quick and Convenient: Ideal for when you want a gourmet meal without spending hours in the kitchen.
What Is Chermoula?
Chermoula is a zesty, herb-based condiment, often likened to pesto. Originating from North African cuisine, it’s typically made with fresh cilantro, parsley, garlic, olive oil, lemon juice, and a blend of spices. This versatile sauce adds a burst of flavor to seafood, meat, or vegetables.
RELATED: 15 Easy Dessert Recipes For One
Ingredients
If you have any ingredients leftover from this Baked Cod with Chermoula recipe, check out our Leftover Ingredients Recipe Finder.
- Herbs (Cilantro & Parsley): Freshness is key. Use basil or mint for a different flavor profile. Consider using extra parsley in Tabbouleh or Cheddar Biscuits.
- Garlic: Essential for flavor. If unavailable, garlic powder can be used.
- Spices (Cumin, Paprika, Coriander, Cayenne): Create the chermoula’s distinctive taste. Adjust quantities to suit your palate or substitute with pre-made Moroccan spice blends.
- Lemon Juice: Adds freshness. Lime juice works as an alternative.
- Olive Oil: For a smooth texture. Other mild oils like avocado oil can substitute.
- Cod: Fresh or frozen (thawed) works. Swap with another white fish like haddock if preferred.
- Red-Skinned Potatoes: For a hearty side. Try other root vegetables for variation.
Recipe Variations
Personalize this dish with these variations:
- Spicy Kick: Add a pinch of chili flakes to the chermoula for extra heat.
- Mediterranean Twist: Include olives and capers in the baking sheet for a Mediterranean flavor.
- Veggie Boost: Add cherry tomatoes to the baking sheet in the last 10 minutes of baking.
- Creamy Topping: Top the baked cod with a dollop of tzatziki for a creamy contrast.
How To Serve Baked Cod
Transform your meal with these serving ideas:
- With a Cucumber Salad: Pair with a crunchy salad for a light, balanced meal.
- Squeeze of Lemon: Enhance the fish’s flavor with a fresh lemon squeeze right before serving.
- Roasted Vegetables: Serve alongside roasted Brussels sprouts or cabbage for added nutrition and color.
- Quinoa or Rice: For a heartier meal, add a side of cooked quinoa or brown rice.
Expert Tips
- Evenly Cut Potatoes: Ensure potatoes are diced uniformly for consistent cooking.
- Chermoula Balance: Taste the chermoula before adding to fish, adjusting spices as needed.
- Fish Doneness: Check the cod at 25 minutes. It should flake easily with a fork when done.
- Resting Time: Let the dish rest for a few minutes after removing from the oven for enhanced flavors.
Frequently Asked Questions
Yes, finely chop the herbs and garlic and mix with the spices, lemon juice, and oil.
Ideally, consume immediately. If needed, store in the refrigerator for up to 2 days.
Freezing is not recommended as it may alter the texture of the fish and potatoes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this baked cod with chermoula or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Baked Cod With Chermoula For One
Watch How To Make This
Ingredients
- ½ cup cilantro leaves
- ½ cup parsley leaves
- 1 clove garlic
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt , divided
- ⅛ teaspoon ground coriander
- pinch cayenne pepper (use less than ⅛ tsp)
- 1 teaspoon lemon juice
- ¼ cup olive oil
- 1 (8 ounce) cod fillet
- 6 ounces red skinned potatoes , scrubbed and diced
Instructions
- Preheat Oven: Heat your oven to 350°F (177 degrees C).
- Make Chermoula: Combine cilantro, parsley, garlic, spices, salt, lemon juice, and olive oil in a food processor until smooth.
- Prepare Cod and Potatoes: Place the cod on a lightly greased baking sheet, seasoning with a pinch of salt. Scatter diced red potatoes around the cod.
- Top with Chermoula: Spoon the chermoula over both the cod and potatoes.
- Bake: Let it bake for 25-30 minutes or until the fish is cooked through.
- Serve: Remove from the oven and plate the fish and potatoes. Ready to enjoy!
Notes
- Evenly Cut Potatoes: Ensure potatoes are diced uniformly for consistent cooking.
- Chermoula Balance: Taste the chermoula before adding to fish, adjusting spices as needed.
- Fish Doneness: Check the cod at 25 minutes. It should flake easily with a fork when done.
- Resting Time: Let the dish rest for a few minutes after removing from the oven for enhanced flavors.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have been making and enjoying your recipes from your book and also weekly newsletter. Have found they are just so easy and delicious I look forward to opening my e-mail. Thank you so much, you have made managing my diabetes so much easier.
I didn’t have fresh parsley on hand so I substituted celery leaves. Turned out wonderfully. Thank you for the recipe!
I’m so happy you enjoyed the recipe and thank you for taking the time to let me know.
Have a wonderful weekend!
Joanie
I CAN NOT EVEN TOLERATE THE SMELL OF CILANTRO, MUCH LESS EAT IT. HOW MUCH WOULD THE TASTE BE CHANGED IF ONLY PARSLEY WERE USED FOR THE CHERMOULA? WOULD IT BE BETTER TO USE PESTO INSTEAD? SOMETIMES SUBSTITUTING PARSLEY FOR CILANTRO WORKS, OTHERS TIMES NOT SO MUCH. IT’S FUNNY — I HAVE NO PROBLEMS WITH CORIANDER, WHICH IS FROM THE SAME PLANT. THANKS FOR YOUR HELP.
Parsley is a great substitute in this recipe. Give it a try and I’d love to know how you liked it.
Joanie
Definitely need to make chermoula more often. It’s amazing on cod! Trying it over shrimp next!