Chermoula Cod with Cumin-Roasted Carrots

Mild cod baked under chermoula, a punchy Moroccan herb sauce of parsley, cilantro, garlic, cumin and lemon, with cumin-roasted carrots and red onion on the same pan.

Ingredients

• 1 1/2 lb cod fillets (thawed if frozen), cut into 4 portions
• 1 lb carrots, peeled and cut on the diagonal into 1/2-inch pieces
• 1 medium red onion, cut into thin wedges
• 4 tablespoons olive oil, divided
• 2 teaspoons ground cumin, divided
• 3/4 teaspoon salt, divided
• 1 cup finely chopped fresh parsley
• 1 cup finely chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 lemon, zested and juiced
• 1/4 teaspoon ground black pepper

Instructions

1. Heat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the carrots and onion with 1 1/2 tablespoons olive oil, 1 teaspoon cumin and 1/4 teaspoon salt. Roast for 15 minutes.
2. While the carrots roast, make the chermoula: stir together the parsley, cilantro, garlic, the remaining 1 teaspoon cumin, the paprika, cayenne, lemon zest and juice, the remaining 2 1/2 tablespoons olive oil, 1/4 teaspoon salt and the black pepper.
3. Pat the cod dry and season it on both sides with the remaining 1/4 teaspoon salt.
4. Stir the carrots, push them to the edges of the pan and set the cod in the center. Spread about a third of the chermoula over the fish and roast for 10 to 12 minutes, until the cod is opaque and flakes easily, 145°F (63°C).
5. Spoon the rest of the chermoula over the fish and carrots and serve.

Nutrition (per serving)

330 cal · 33g protein · 16g carbs · 15g fat

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