Baked Cod with Chermoula for One

Course Main Course

Cuisine American

Keyword baked cod, chermoula sauce, dinner for one, herb sauce for fish

Prep Time 10

Cook Time 30

Total Time 40

Servings 1 serving

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

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

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.