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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.
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Get a Quick Recipe Overview
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.
This is so perfect for all my garden parsley and cilantro! Such a tasty, colorful recipe!
YUM! I really need to eat more fish!
Mmmm this cod & potato recipe looks so delicious! I’ll definitely be saving it to Pinterest and trying it sometime soon! Thanks for the inspo!
I’m going to have to make this Chermoula the next time I make fish. This looks amazing, and now my stomach is growling. Pinned for later.
I absolutely love baked fish, but I’ve never made my own chermoula before! So going to give this a try the next time I have some cod.
Your dinner of baked cod with potatoes looks so delicious! I would love to follow your recipe and enjoy this yummy meal one day this month. Thanks so much for sharing it. 🙂
Cod is one of my favorite fishes. I have been looking for more recipes to utilize this awesome fish. I can’t wait to try this recipe!
Crazy thing. I just looked in my fridge and saw a tub of pesto, thinking what am I going to make with it? Chermoula from the way you describe it sounds like pesto. Thanks for the inspiration!
Ohhh, this sounds and looks so delicious! Simple and easy to make too 🙂
Ohhh this looks so good! My daughter is a vegetarian turned pescatarian so I am always on the lookout for new fish recipes. Pinning this one for later!
Thank you so much, Daneen. I hope your daughter loves the recipe – the flavors in the chermoula are amazing!