Baked Cod with Potatoes and Chermoula For One– a cod fillet roasted with red-skinned potatoes and topped with a flavorful Moroccan-inspired Chermoula made with parsley, cilantro, garlic and spices. This delicious single-serving seafood dish bakes in 30 minutes.
I can remember the very first time I made chermoula.
It was about ten years ago and I discovered the recipe for authentic chermoula in the Wall Street Journal’s weekend newspaper edition. At that time, my husband and I set aside our weekends to cook together, often finding new recipes to try from the newspaper. We enjoyed our cooking and experimenting weekends and looked forward to them each week.
One particular week as we drank our morning coffee and browsed through the cooking section of the paper, we saw a recipe for Baked Cod With Chermoula. It sounded like the perfect recipe for us to make together and we immediately read through the ingredient list and instructions hoping it would be a dish that wouldn’t be too much to handle.
It wasn’t too much to handle, in fact it sounded rather easy.
I’ve since made this Moroccan-inspired sauce many, many times and each time I make it I am reminded of the first.
In my opinion, chermoula is much like a pesto. It’s made with cilantro and parsley leaves, garlic, olive oil and lemon juice along with a mix of spices. You can either chop the cilantro and parsley by hand or place them in a food processor to finely chop.
I decided to take my traditional chermoula recipe and scale down the ingredients to create an easy recipe for one. There’s no need to make a big batch of chermoula if you’re cooking for one. This recipe is a wonderful single-serving version.
In addition to fish, potatoes go very well with chermoula which is perfect since I happen to be partnering with Idaho Potatoes for this recipe. Red-skinned potatoes hold their shape nicely when baked and are an excellent source of vitamins and minerals. An added bonus is that they’re fat free, cholesterol free and gluten free.
I chopped a few of the potatoes and scattered them on my lightly greased sheet pan. I placed the cod in the center and spooned the gorgeous green sauce over the top of the cod as well as the potatoes.
In 30 minutes you’ve got a beautiful meal that’s packed with flavor. I paired my dinner with a nice Rosé.
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This post was sponsored by Idaho® Potatoes. All thoughts and opinions are always my own.
For this recipe, I use a 5-inch baking dish that holds about 1.5 cups. Similar sized baking dishes that hold about 2 cups work will work well too.
Baked Cod with Potatoes and Chermoula For One- a cod fillet roasted with red-skinned potatoes and topped with a flavorful Moroccan-inspired Chermoula made with parsley, cilantro, garlic and spices. This delicious single-serving seafood dish bakes in 30 minutes.
- 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 7-8 ounce cod fillet
- 6 ounces red skinned potatoes , scrubbed and diced
Heat oven to 350°F.
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.
Items used in this recipe…
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