Flaky cod fillets are marinaded in a herby marinade and served with roasted peppers and baby new potatoes. This dish is a glorified tray bake, but its simplicity and freshness will win you over. In the above I went for a shop-bought chermoula paste but if you want to go the extra mile you can also make your own by following this recipe. I recommend being discerning when selecting your cod fillets and if in doubt, pop into your local fishmonger.
INGREDIENTS (Serves 4)
4 cod fillets (approx 160g-180g each, skin on)
4 tbsp of olive oil
2 tsp of smoked paprika
600g baby new potatoes, halved
2 red/yellow peppers, sliced
200g cherry tomatoes, left whole
1/2 a jar of shop-bought chermoula paste (or see homemade chermoula recipe here)
fresh parsley, chopped (for garnish)
INSTRUCTIONS
Prepare your marinade (if you are making your own).
Place cod fillets in a bowl and marinade in the chermoula, rubbing the fillets on both sides with your hands. If using shop-bought paste I like to add more olive oil as needed and crushed garlic. Cover with cling-film and return to the refrigerator for at least 1hr.
Heat the oven to 180c. (in a fan oven) ready for cooking.
Parboil your potatoes for 10 minutes until soft. Select a baking tray and place your potatoes inside, rubbing them with some of the Chermoula paste with a teaspoon, a tbsp of olive oil then sprinkling them with the paprika and seasoning. Bake the potatoes in the oven for 10 minutes until just beginning to crispen.
Meanwhile chop your tomatoes and peppers then once the potatoes are done place them on top, covering them with more oil and seasoning. Bake in the oven for 15 minutes, keeping an eye to make sure the peppers don't burn.
Once the potatoes and vegetables are ready, now gently lie the cod fillets on top in the baking tray and bake for 10-15 minutes, keeping a close-eye on the fish, it will turn opaque and the flesh will become delicate and flaky, try cutting into an edge with a fork. If you cook the fish too long it will become dry.
Once the fish is cooked, serve onto hot plates and garnish with fresh chopped parsley.