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Baked Cod with Chermoula is a flavorful sheet pan meal made with a tender cod fillet, herby chermoula sauce, and roasted red-skinned potatoes. Ready in about 30 minutes, this single serving dinner delivers bold Moroccan-inspired flavor using one pan.
Featured Comment
“Excellent recipe. Not only simple but delicious.”
– Gerard
Why You’ll Love This Recipe
- Easy to Make: Simple prep and a 30-minute bake make this baked cod with chermoula approachable for any skill level.
- Bold, Fresh Flavor: The chermoula sauce made with herbs, garlic, lemon, and spices pairs beautifully with mild, flaky cod.
- Nutritious Choice: Cod is high in protein and naturally lean, while olive oil adds heart-healthy fats.
- One-Pan Meal: The fish and vegetables roast together on one baking sheet for consistent cooking and great flavor.
- Quick Dinner Option: A flavorful oven-baked fish recipe that comes together without spending hours in the kitchen.
This baked cod with chermoula is one of those recipes I turn to when I want something fresh, flavorful, and deeply satisfying.
Chermoula is a North African herb sauce made with cilantro, parsley, garlic, olive oil, lemon juice, and warm spices, and it reminds me of a bold, savory pesto with a brighter edge. When spooned over cod and baked, it infuses the fish with incredible flavor while keeping it tender and flaky. It’s a simple way to bring vibrant, global flavor to a classic oven-baked fish dish.
This sheet pan cod with chermoula and potatoes is satisfying on its own, but it also pairs well with a fresh cucumber salad, roasted Brussels sprouts, or a slice of homemade French bread.
Ingredients
If you have any ingredients leftover from this cod with Moroccan chermoula sauce recipe, check out our Leftover Ingredients Recipe Finder.
- Cod (or Firm White Fish): Fresh or thawed cod fillets bake up tender and flaky. Other firm white fish like haddock, halibut, or sea bass also work.
- Fresh Herbs (Cilantro and Parsley): Use fresh cilantro and parsley for the best chermoula flavor. If you want a different herb profile, swap in basil or mint. Use leftover herbs in single serve tabbouleh or small batch cheddar biscuits.
- Garlic: Provides essential savory depth in the chermoula marinade. If fresh garlic is not available, garlic powder works in a pinch.
- Spice Blend (Cumin, Paprika, Coriander, Cayenne): These spices build the classic Moroccan chermoula taste. Adjust amounts based on your heat preference or use a Moroccan spice blend.
- Lemon Juice: Brightens the chermoula and pairs well with cod. Lime juice is a good alternative.
- Olive Oil: Helps emulsify the chermoula into a smooth sauce. You can substitute with mild oils like avocado oil.
- Red-Skinned Potatoes: Adds substance as a side that roasts alongside the fish. You can use other root vegetables if you prefer.
Recipe Variations
These easy variations let you adjust the flavor of this baked cod with chermoula using simple additions.
- Spicy Chermoula: Add a pinch of red pepper flakes or a small amount of cayenne to the chermoula for extra heat.
- Mediterranean Style: Scatter olives and capers around the cod before baking for a briny, Mediterranean-inspired flavor.
- Tomato Addition: Add cherry tomatoes to the baking sheet during the last 10 minutes so they soften without overcooking.
- Creamy Finish: Spoon a small amount of homemade tzatziki or plain Greek yogurt over the cod just before serving for a cool, creamy contrast.
Expert Tips
- Cut Potatoes Evenly: Dice the potatoes into similar-sized pieces so they roast at the same rate.
- Taste the Chermoula First: Before spooning it over the fish, taste the chermoula and adjust the salt, lemon juice, or spices if needed.
- Avoid Overcooking the Cod: Start checking the fish at 25 minutes. Cod is done when it turns opaque and flakes easily with a fork.
- Use the Center Rack: Bake the fish and potatoes on the center oven rack for even heat and consistent cooking.
Frequently Asked Questions
Chermoula is a North African herb sauce made with fresh cilantro, parsley, garlic, olive oil, lemon juice, and spices like cumin, coriander, and paprika.
Cod is fully cooked when it turns opaque and flakes easily with a fork. Start checking for doneness around 25 minutes.
Yes, frozen cod works well. Thaw it completely and pat it dry before baking to prevent excess moisture.
Yes, other firm white fish like haddock, halibut, or sea bass can be used with similar baking times.
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:
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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Baked Cod With Chermoula For One
Watch How To Make This
Ingredients
- ½ cup cilantro
- ½ cup parsley
- 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
- Heat the oven to 350°F (177°C).
- Add the cilantro, parsley, garlic, spices, salt, lemon juice, and olive oil to a food processor and blend until smooth.
- Place the cod on a lightly greased baking sheet and season lightly with salt. Arrange the diced red potatoes around the fish.
- Spoon the chermoula evenly over the cod and potatoes.
- Bake for 25 to 30 minutes, until the cod is opaque and flakes easily with a fork.
- Remove from the oven, transfer to a plate, and serve warm.
Notes
- Cut Potatoes Evenly: Dice the potatoes into similar-sized pieces so they roast at the same rate.
- Taste the Chermoula First: Before spooning it over the fish, taste the chermoula and adjust the salt, lemon juice, or spices if needed.
- Avoid Overcooking the Cod: Start checking the fish at 25 minutes. Cod is done when it turns opaque and flakes easily with a fork.
- Use the Center Rack: Bake the fish and potatoes on the center oven rack for even heat and consistent cooking.
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.
Excellent recipe. Not only simple but delicious. The flavor was very subtle so the spicing did not overpower the mild flavor of the fish. I did add about a tablespoon of Basil fresh from my garden. This will be my go-to recipe anytime I find cod on special sale.
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!