Recipe by Nargisse Benkabbou and excerpted from Casablanca: My Moroccan Food, published by Firefly Books Ltd. 2018. Photo by Matt Russell.
Chermoula Crumbled Cod
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PREP TIME
5 min
TOTAL TIME
25 min
Serves
4

PHOTO: Matt Russell
This recipe is perfect when you’re craving breaded fish but you still want to eat healthy. Bonus: While it looks fancy, you can whip it up in no time!
Ingredients
- 4 skinless cod fillets , about 5 oz each
- olive oil , for drizzling
- juice of 1 lemon
- salt
- pepper
- lemon wedges , to serve
Chermoula crumb
- 2 cups fresh white bread crumbs
- 1/2 cup fresh cilantro , finely chopped
- 1/2 cup flat-leaf parsley , finely chopped
- handful of mint leaves , finely chopped
- 3 tbsp olive oil
- 3 garlic cloves , peeled and crushed
- finely grated lemon zest , about 1 lemon
- 1 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp salt , or more to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Mix all the ingredients for the chermoula crumb seasoning, adding salt if necessary.
- Place the cod fillets in a roasting pan, then drizzle with olive oil and lemon juice and season with salt and pepper on both sides. Sprinkle the chermoula crumb mixture on top of the fillets.
- Bake for 12–15 minutes or until the fish is cooked and the crumb is golden. Serve immediately with lemon wedges.
Tip
Serve this with wilted greens and a dollop of mayonnaise or Greek yogurt.