Moroccan Fish Chermoula

Instructions

1. Step 1

   Place the cilantro, parsley, garlic, lemon juice, olive oil, paprika, cumin, coriander seed, cayenne, salt, and black pepper in the food processor. Pulse until they form a coarse, spoonable chermoula.

   Ingredients used: 1.0 gr Black Pepper, 0.5 gr Cayenne Pepper, 20.0 gr Cilantro, 2.0 gr Coriander seed, 60.0 ml Extra Virgin Olive Oil, 6.0 gr Fine Salt, 20.0 gr Flat-Leaf Parsley, 12.0 gr Garlic, 3.0 gr Ground Cumin, 45.0 ml Lemon Juice, 4.0 gr Paprika

   Cookware: food processor

2. Step 2

   Arrange the cod in the baking dish and coat every fillet with the chermoula. Cover and refrigerate for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 680.0 gr Cod

   Cookware: baking dish, refrigerator

3. Step 3

   Preheat the oven to 200°C during the final 10 minutes of marinating.

   Cookware: oven

4. Step 4

   Uncover the baking dish and bake the fish until opaque, easily flaked at the thickest point, and at least 63°C internally.

   Timer: 15 min (fixed)

   Cookware: baking dish, instant-read thermometer, oven

5. Step 5

   Let the fish rest for 3 minutes, then serve with the baked chermoula spooned over the top.

   Timer: 3 min (fixed)

   Cookware: baking dish