MoroccanMedium · Hot
Chermoula Cod Traybake with Potato
Cumin, paprika, lemon, and a double handful of cilantro and parsley come together as chermoula — Morocco's most generous marinade — coating the cod and perfuming the whole oven as it roasts. The fish stays moist within its herby crust while the sauce that forms beneath it begs to be spooned over the top. Every component on this tray earns its place.
Prep
15 min
Cook
30 min
Rest
3 min
Total
48 min
Method
Make the chermoula
1
Finely chop the cilantro bunch including stems — they hold extra flavor.
3
Add ground cumin, sweet paprika, the juice of one lemon, olive oil, and salt. Stir until you have a vibrant green paste with well-distributed spices.
Prepare the tray
4
Preheat your oven to 200°C (400°F).
5
Slice potatoes into 1cm rounds. Halve the bell peppers and strip out seeds, then slice into strips. Toss potatoes, bell peppers, and tomatoes with 2 tablespoons of chermoula and a splash of olive oil. Spread across a large baking tray in an even layer.
Add the cod
7
Remove tray from oven. Pat cod fillets dry with paper towel and place them over the partially-cooked vegetables.
8
Spoon the remaining chermoula generously over each fillet, coating the tops and letting some fall onto the vegetables below.
Rest and serve
10
Let the tray rest for 3 minutes out of the oven — the fish will continue cooking gently.
11
Scatter fresh cilantro leaves across the top and serve with lemon wedges for squeezing.
12
Present the tray straight to the table with crusty bread to soak up the aromatic chermoula juices.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
394
per serving
High in protein · 27gLow sugar · 7gLow saturated fat · 2g
Protein
27g
Carbs
39g
Fat
16g
Sat. fat
2g
Fiber
7g
Sugar
7g
Sodium
1371mg
Gluten FreeHeart HealthyHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 67% ingredient coverage
kg CO2e
≥0.3
per serving
Cherry tomatoes drives 33% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
4
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderSoftJuicy
Aromas
HerbalSmokyCitrusEarthySpiced
Kitchen Equipment
Primary Tool
Baking TrayCounter FootprintMedium
Safety & Storage
Cooking Temperature
Cod must reach an internal temperature of 145°F (63°C) for safe consumption. Bake until flesh flakes easily and appears opaque throughout. Use a meat thermometer to verify doneness.
Cross Contamination
Keep raw cod separate from other ingredients during prep. Use separate cutting boards and utensils for fish. Clean all surfaces and tools with hot soapy water after handling raw seafood.
Storage
Refrigerate leftover cooked cod within 2 hours of preparation. Store in airtight containers at 40°F or below. Consume within 3 days. Reheat to 165°F before eating.
High Risk Population
Pregnant individuals, young children, elderly, and immunocompromised persons should ensure fish is cooked thoroughly to recommended temperature. Avoid consuming raw or undercooked fish products.
Handling
Pat cod fillets dry before seasoning and cooking to ensure proper browning and texture. Do not leave raw fish at room temperature for more than 30 minutes during preparation.
Allergen Warning
This recipe contains fish. Verify all garnishes and bread accompaniments do not contain fish or fish derivatives. Inform guests of fish allergen presence before serving.
Pro Tips
Technique
Chop your cilantro including the stems — they hold the most flavor and promise. Just as in a proper tagine, no part of the herb should go to waste.
Always pat your cod fillets dry before baking. Moisture is the enemy of that beautiful caramelized crust that chermoula deserves.
Flavor Boost
A small pinch of saffron dissolved in warm water added to your chermoula will lift this dish to something truly extraordinary — it is how we do it in Fez.
Substitution
If you cannot find cod, halibut or sea bass work beautifully — ask your fishmonger for thick, skinless fillets that can stand up to the roast.
From the chef
Chermoula is Morocco's most generous marinade — cumin, sweet paprika, bright lemon, garlic, and a double handful of cilantro pounded together into a paste that perfumes everything it touches. Here it coats cod fillets and roasts over golden potatoes, bell peppers, and cherry tomatoes, the herbs crisping slightly at the edges while the fish stays moist within its herby crust. The sauce that forms beneath the fish as it roasts begs to be spooned back over the top. Every component on this tray earns its place, and the whole thing comes together with very little fuss and a great deal of flavor.
TagsWeeknight DinnerSeafoodOne TrayBakedAromatic
AllergensFish
Source: generated · May 30, 2026