Baked Cod With Chermoula For One
Baked Cod with Chermoula is a single serving sheet pan meal made with tender cod, herby Moroccan chermoula sauce, and roasted red potatoes, cooks in about 30 minutes.
Servings: 1 serving
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.
Video
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
Serving: 1serving | Calories: 618kcal | Carbohydrates: 31g | Protein: 4g | Fat: 54g | Saturated Fat: 7g | Sodium: 636mg | Potassium: 981mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3315IU | Vitamin C: 59.6mg | Calcium: 58mg | Iron: 3.7mg
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