Moroccan Cod with Potatoes & Tomatoes

6 cod fillets

CHERMOULA:
2/3 cup coriander, chopped
4 garlic cloves, crushed
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon chili pepper
6 tablespoons olive oil
juice of 1 lemon

2 pounds of new potatoes (peeled and cut into 1/4 inch slices)
1 pound tomatoes, peeled (sliced 1/3 inch slices)
olive oil

1. Mix coriander, garlic, cumin, paprika, chili pepper, olive oil and lemon together in a dish and marinate fish in half of this for at least 30 minutes. Brush the bottom of a baking dish with oil and place tomatoes and potatoes in it them drizzle with a little more oil. Put the dish in a preheated 425 F oven for 50 minutes. During this turn them over once.

2. Take the potatoes and tomatoes out of the oven, place fish fillets on top and return to oven, bake for about 12 minutes. Just before serving pour the remaining chermoula over the fish and vegetables.

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