Baked Cod with Chermoula for One
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A cod fillet and diced potatoes baked under chermoula, a bright herb sauce of cilantro, parsley, lemon, and spices.
Ingredients
- ½ cup fresh cilantro
- ½ cup fresh parsley
- 1 garlic clove
- ¼ tsp ground cumin
- ¼ tsp paprika
- ¼ tsp kosher salt divided
- ⅛ tsp ground coriander
- Pinch cayenne (under ⅛ tsp)
- 1 tsp lemon juice
- ¼ cup olive oil
- 1 (8-oz) cod fillet
- 6 oz red-skinned potatoes scrubbed and diced
Equipment
- food processor
- baking sheet
Directions
- Heat the oven to 350°F.
- For the chermoula, blend the cilantro, parsley, garlic, cumin, paprika, most of the salt, coriander, cayenne, lemon juice, and olive oil in a small food processor until smooth.
- Set the cod on a lightly oiled rimmed baking sheet, sprinkle it with the rest of the salt, and scatter the potatoes around it.
- Spoon the chermoula over the fish and potatoes.
- Bake for 25 to 30 minutes, until the fish is opaque, flakes easily, and reaches 145°F. Serve warm.
Nutrition
Serving: 500g | Calories: 835kcal | Carbohydrates: 38g | Protein: 46g | Fat: 56g | Saturated Fat: 7.9g | Trans Fat: 0g | Cholesterol: 98mg | Sodium: 756mg | Potassium: 2120mg | Fiber: 4.8g | Sugar: 3g | Vitamin A: 3589IU | Vitamin C: 69mg | Calcium: 113mg | Iron: 4.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); fillet counted as raw Atlantic cod, red-skinned potatoes counted as red potatoes. Brands and portions vary, so use it only as an approximation.