Roast Cod With Potatoes And Tomatoes Recipe

Name: Roast Cod With Potatoes And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cod fish fillets (also works with skinless) or 4 halibut fillets, skin left on (also works with skinless); salt; 1 lb new potato; 1/2 lb tomatoes; extra virgin olive oil; chermoula marinade and sauce; 2/3 cup chopped cilantro; 4 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1/4 teaspoon cayenne pepper; 4 tablespoons extra virgin olive oil; 1 lemon, juice of

Servings: persons

4 cod fish fillets (also works with skinless) or 4 halibut fillets, skin left on (also works with skinless)
salt
1 lb new potato
1/2 lb tomatoes
extra virgin olive oil
chermoula marinade and sauce
2/3 cup chopped cilantro
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground paprika
1/4 teaspoon cayenne pepper
4 tablespoons extra virgin olive oil
1 lemon, juice of

1
Slash the skin of the fish in a few places across the thickest part. This ensures that the fish does not curl, and cooks evenly. Sprinkle with salt.
2
Mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes.
3
Slice the potatoes about 1/4 inch thick, and the tomatoes about 1/3 inch thick. Drizzle a bit of olive oil into a baking dish, put in the potatoes and tomatoes, and drizzle a bit more oil on top. Sprinkle with salt, then turn the vegetables so they are well seasoned and lightly coated with oil. Put the dish in a preheated 475EsF oven for 50 minutes, or until the potatoes are tender. Turn the vegetables over once during cooking.
4
Remove the vegetables from the oven and place the cod fillets (skin up) on top; place the dish back in the oven and bake for 10 to 12 minutes more, or until fish is cooked through and flakes easily with a fork.
5
Just before serving, pour the remaining half of the chermoula over the fish, letting it dribble onto the vegetables.

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

You need 13 ingredients. The key ingredients include: 4 cod fish fillets (also works with skinless) or 4 halibut fillets, skin left on (also works with skinless), salt, 1 lb new potato, 1/2 lb tomatoes, and more.

Yes, Roast Cod With Potatoes And Tomatoes falls under the Seafood 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!

Roast Cod With Potatoes And Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions