Roast Cod With Potatoes And Tomatoes

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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 tomato
• extra virgin olive oil
• 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

Recipe

• 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 475ëå¡f 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.