Roast Cod with Potatoes and Tomatoes

Name: Roast Cod with Potatoes and Tomatoes
Yield: serves 6
Ingredients: 6 cod fillets (each weighing 7 to 8 ounces), skin left on; Salt; 2/3 cup chopped coriander; 4 garlic cloves, crushed; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1/2 teaspoon ground chili pepper; 6 tablespoons extra virgin olive oil; Juice of 1 lemon or 3 tablespoons white wine vinegar; 2 pounds new potatoes; 1 pound tomatoes, peeled; Extra virgin olive oil

December 9, 2011

The marinade and sauce called chermoula that gives the distinctive flavor to this dish is used in most Moroccan fish dishes, whether fried, steamed, or cooked in a tagine. Every town, every family, has its own special combination of ingredients. Bream, haddock, and turbot can also be used.

Recipe notes

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