Ingredients
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4
-
-
1
-
1/2
-
-
-
2/3
-
4
-
1
-
1
-
1/4
-
4
-
1
-
-
Directions
Roast Cod With Potatoes and Tomatoes, This simple yet flavourful recipe is from Claudia Roden’s cookbook, Arabesque: A Taste of Morocco, Turkey and Lebanon It also plates beautifully Serve with Recipe #362516 or a salad , This simple yet flavourful recipe is from Claudia Roden’s cookbook, Arabesque: A Taste of Morocco, Turkey and Lebanon It also plates beautifully Serve with Recipe #362516 or a salad
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Steps
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1
Done
|
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
Done
|
Mix All the Chermoula Ingredients in a Dish, and Marinate the Fish in Half the Quantity For About 30 Minutes. |
|
3
Done
|
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 475˚f Oven For 50 Minutes, or Until the Potatoes Are Tender. Turn the Vegetables Over Once During Cooking. |
|
4
Done
|
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
Done
|
Just Before Serving, Pour the Remaining Half of the Chermoula Over the Fish, Letting It Dribble Onto the Vegetables. |
