Cod in Charmoula Sauce

Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.

Total Time:
1 hr 15 min
10 min
1 hr 5 min

6 servings

  • Fish and Vegetables:
  • 1 pound medium red boiling potatoes
  • 2 tablespoons olive oil
  • 2 green and yellow bell peppers, cut into 1/4-inch-wide strips
  • 2 medium tomatoes, cut crosswise into 1/4-inch-thick slices
  • 3 pounds haddock or cod fillets, skinned and cut into 6 pieces
  • 2 tablespoons fresh lemon juice
  • Charmoula Sauce:
  • 1/2 cup coarsely chopped fresh cilantro leaves
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 5 garlic cloves, coarsely chopped
  • 1/3 cup fresh lemon juice
  • 2 teaspoons sweet paprika
  • 2 teaspoons salt
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 cup olive oil
  • To make the fish and vegetables: Preheat oven to 425 degrees F.

  • Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.

  • Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute bell peppers, stirring, until just tender, 6 to 8 minutes.

  • Spread potato slices evenly in an oiled 13 by 9 by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.

  • To make the Charmoula Sauce: Puree all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.

  • Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.

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