Roast Cod With Potatoes and Tomatoes

Ingredients

• 4 cod fish fillets or halibut fillets, skin left on (also works with skinless)
• salt
• 1 lb new potato
• 1/2 lb tomato
• extra-virgin olive oil

chermoula marinade and sauce

• 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

Directions

1. 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. 2

   Mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes.

3. 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 475ËšF oven for 50 minutes, or until the potatoes are tender. Turn the vegetables over once during cooking.

4. 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. 5

   Just before serving, pour the remaining half of the chermoula over the fish, letting it dribble onto the vegetables.