Haddock in Charmoula Sauce Recipe

Name: Haddock in Charmoula Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1pound medium red boiling potatoes; 2 tablespoons olive oil; 2 green or yellow bell peppers, cut into 1/4-inch-wide strips; 2 medium tomatoes, cut crosswise into 1/4-inch-thick slices; 3 lb haddock or cod fillets, skinned and cut into 6 pieces; 2 tablespoons fresh lemon juice; 1/2 cup coarsely chopped fresh cilantro; 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

Servings: persons

1pound medium red boiling potatoes
2 tablespoons olive oil
2 green or yellow bell peppers, cut into 1/4-inch-wide strips
2 medium tomatoes, cut crosswise into 1/4-inch-thick slices
3 lb haddock or cod fillets, skinned and cut into 6 pieces
2 tablespoons fresh lemon juice
1/2 cup coarsely chopped fresh cilantro
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

1
Preheat oven to 425F.
2
Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil.
3
Roast on a baking sheet in middle of oven until just tender, about 25 minutes.
4
Cool to room temperature and cut crosswise into 1/4-inch-thick slices.
5
Leave oven on.
6
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.
7
Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper.
8
Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper.
9
Sprinkle fish with lemon juice.
10
Puree all sauce ingredients except oil in a food processor or blender.
11
With motor running, add oil in a slow stream.
12
Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1pound medium red boiling potatoes, 2 tablespoons olive oil, 2 green or yellow bell peppers, cut into 1/4-inch-wide strips, 2 medium tomatoes, cut crosswise into 1/4-inch-thick slices, and more.

Yes, Haddock in Charmoula Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Haddock in Charmoula Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions