This amazing baked cod recipe is made with roasted potatoes and topped with an easy to make chermoula. An added bonus is that everything cooks on one pan for easy cleanup! This flavorful Moroccan inspired single serving recipe bakes in 30 minutes.
This Moroccan-inspired cod with chermoula is one of my favorite seafood recipes. The fish is tender and mild and bakes along with the potatoes in just 30 minutes.
Chermoula is much like a pesto. It's made with cilantro and parsley leaves, garlic, olive oil, lemon juice, and mix of spices. You can either chop the cilantro and parsley by hand or add them to a food processor to finely chop.
There's no need to make a big batch of chermoula if you're cooking for one. This single serving chermoula recipe makes the perfect amount. Be sure to scroll down to see ways to use any leftover ingredients you might have from this recipe.
Why This Recipe Works
- This cod recipe is a scaled down version of the recipe I've used for many years. It's tried and tested.
- The flavors are amazing!
- It's easy to make.
See recipe box below for ingredient amounts and full recipe instructions.
- Chermoula Ingredients: Cilantro, parsley, garlic, ground cumin, sweet paprika, salt, ground coriander, cayenne pepper, and lemon juice. These ingredients are placed in a food processor, along with olive oil and processed until smooth.
- Olive oil: I use extra virgin olive oil in this cod recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Cod: I use 1 (8-ounce) cod fillet.
- Potatoes: 6-ounces of small red-skinned potatoes cook alongside the fish.
Frequently Asked Questions
I prefer a light, slightly sweet wine such as a Rosé or a Sauvignon Blanc.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this baked cod recipe, you might like to consider using them in any of these single serving recipes:
- Cilantro: Thai Shrimp Soup, Slow Cooker Chicken Burrito Bowl
- Parsley: Chicken Margherita, Baked Stuffed Fish, Crawfish Beignets
- Ground cumin: Vegetarian Chili, Vegetarian Enchiladas
- Paprika: Lemon and Garlic Chicken, Hummus, Baked Pork Chop
- Ground coriander: Mashed Potatoes, Curried Carrot Soup, Garam Masala
- Cayenne pepper: Shrimp Creole, Jambalaya, Turmeric Tea
- Cod: Fish Tacos, Seafood Gumbo
- Potatoes: Potato Soup, Garlic Smashed Potatoes, Potato Salad
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- 1/2 cup cilantro leaves
- 1/2 cup parsley leaves
- 1 clove garlic
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground coriander
- pinch cayenne pepper
- 1 teaspoon lemon juice
- 1/4 cup olive oil
- 1 8 ounce cod fillet
- 6 ounces red skinned potatoes , scrubbed and diced
How To Video
- Heat oven to 350°F (177 degrees C).
- Place the cilantro leaves, parsley leaves, garlic, spices, lemon juice and olive oil in the base of a food processor. Process until smooth.
- Place the cod on a lightly greased baking sheet. Season with a pinch of salt.
- Scatter the diced red potatoes around the cod.Spoon the chermoula over the cod and over the potatoes.
- Bake for 30 minutes, until cooked through.
- Remove from the oven and transfer fish and potatoes to a plate. Serve.
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.