Moroccan · Seafood
Chermoula Baked Cod
A quick, healthy traybake of cod fillets smothered in vibrant green chermoula and baked over sliced potatoes, tomatoes and peppers — essentially a fish tagine done in the oven. The herby, garlicky marinade keeps the fish moist and the vegetables soak up all its flavour.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 cod fillets
- 1 large bunch coriander, chopped
- 1/2 bunch parsley, chopped
- 4 garlic cloves, crushed
- 1 tbsp cumin
- 1 tbsp paprika
- Juice of 1 lemon
- 5 tbsp olive oil
- 500 g potatoes, thinly sliced
- 2 tomatoes, sliced
- 1 pepper, sliced
- Salt and pepper
Method
- 1
Make chermoula
Blend the coriander, parsley, garlic, cumin, paprika, lemon, olive oil and salt into a loose paste.
- 2
Marinate fish
Coat the cod in half the chermoula and set aside.
- 3
Par-cook potatoes
Layer the potatoes in an oiled dish, season, and bake at 200°C for 20 minutes until starting to soften.
- 4
Add vegetables
Add the tomato and pepper slices and a little more chermoula.
- 5
Bake the fish
Lay the cod on top and bake 15–18 minutes until the fish is opaque and flakes.
- 6
Serve
Spoon over the remaining chermoula and serve from the dish.
Chef's tips
- Slice the potatoes thin and par-bake them so they finish at the same time as the fish.
- Make plenty of chermoula — some to marinate, some to spoon over at the end.
- Any firm white fish works; don't overcook it.
Frequently asked questions
What is chermoula?
Chermoula is Morocco's classic marinade for fish — a punchy green paste of coriander, parsley, garlic, cumin, paprika and lemon that flavours and tenderises.
Can I use frozen cod?
Yes — thaw and pat it dry first so it doesn't water down the dish, then marinate and bake as usual.