Roasted Fish With Charmoula, Tomatoes and Potatoes

Name: Roasted Fish With Charmoula, Tomatoes and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs red potatoes, peeled and sliced 1/3 inch thick; ¾ cup extra virgin olive oil, plus more for drizzling; salt; 2 lbs plum tomatoes, sliced 1/2 inch thick; 8 garlic cloves, halved; 1 fresh red chili pepper (such as jalapeno or 1 cayenne, seeded and finely chopped); 1 cup finely chopped cilantro; ¼ cup fresh lemon juice; 2 teaspoons ground cumin; 2 teaspoons sweet paprika; 3 lbs cod fish fillets or 3 lbs spanish mackerel, with skin

Servings: persons

4 lbs red potatoes, peeled and sliced 1/3 inch thick
¾ cup extra virgin olive oil, plus more for drizzling
salt
2 lbs plum tomatoes, sliced 1/2 inch thick
8 garlic cloves, halved
1 fresh red chili pepper (such as jalapeno or 1 cayenne, seeded and finely chopped)
1 cup finely chopped cilantro
¼ cup fresh lemon juice
2 teaspoons ground cumin
2 teaspoons sweet paprika
3 lbs cod fish fillets or 3 lbs spanish mackerel, with skin

1
Preheat the oven to 475.
2
Oil the bottom of a very large roasting pan.
3
Arrange the potatoes in a slightly overlapping layer in the pan; drizzle with oil and season with salt.
4
Spread the tomatoes over the potatoes, drizzle with oil and season with salt.
5
Bake in the lower third of the oven for 50 minutes, or until the potatoes are tender and crisp on the bottom.
6
Meanwhile, in a mortar, pound the garlic, a few cloves at a time, with a little salt until well mashed.
7
Add the chile and pound to a paste.
8
Blend in 1/4 cup of the oil and transfer the paste to a medium bowl.
9
Stir in the cilantro, lemon juice, cumin, paprika and the remaining 1/2 cup of oil.
10
Season with salt.
11
(Alternatively, blend all of the charmoula sauce ingredients in a mini food processor.
12
).
13
Slash the skin side of the fish fillets 3 times.
14
Transfer the fish fillets, skin side down, to a large rimmed baking sheet and coat the fish with half of the charmoula sauce.
15
Let marinate at room temperature for 30 minutes.
16
When the potatoes are tender, set the fish fillets, skin side down, on top and season with salt.
17
Bake in the upper third of the oven for about 12 minutes, or until the fish is just cooked through.
18
Serve hot or at room temperature with the remaining charmoula on the side.

1128

kcal

Calories

Fat

160

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 lbs red potatoes, peeled and sliced 1/3 inch thick, ¾ cup extra virgin olive oil, plus more for drizzling, salt, 2 lbs plum tomatoes, sliced 1/2 inch thick, and more.

Yes, Roasted Fish With Charmoula, Tomatoes and Potatoes 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!