Roasted Fish with Charmoula, Tomatoes and Potatoes

Name: Roasted Fish with Charmoula, Tomatoes and Potatoes
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 lb red potatoes; 0.75 cup extra virgin olive oil; salt; 2 lb plum tomatoes; 8 garlic cloves; 1 fresh red chili pepper; 1 cup finely chopped cilantro; 0.25 cup fresh lemon juice; 2 tsp ground cumin; 2 tsp sweet paprika; 3 lb cod fish fillets

Fish, red potatoes and plum tomatoes come together in this Moroccan dish, fragrant with chilli and cumin and roasted in the oven.

1 hr 20 min · Serves 8 · Medium

Method

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Time: Prep 30 min · Cook 50 min · 80 min total
Difficulty: medium

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