Friday, September 11, 2015

Chermoula Cod

The North African paste baked on and served with the wild cod gave our Friday seafood a unique flair.  The Chermoula has cilantro, garlic, honey, olive oil, all spice, tomato paste and vinegar. It was good hot and cold.  The recipe was inspired by Bon Appetit.   

Chermoula Cod

(Serves 2)

Mix finely chopped cilantro, pepper and garlic with spices.
1/3 cup cilantro leaves, chopped
1 banana pepper, diced (from my container garden)
2 garlic cloves, crushed
1 tablespoon tomato paste
1 teaspoon olive oil
1 teaspoon paprika
1/2 teaspoon honey
1/4 teaspoon allspice
1 tablespoon wine vinegar

2-4 ounce cod loins pieces
Press 3/4 of the cilantro mix (the Chermoula) on top of the fish.

Scoop tomatoes on and around fish. 
1 cup grape tomatoes (1/2 cup halved, 1/2 cup whole) 

Bake at 300 F. for 20 minutes.

Happy Friday!


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