Chermoula Crumbled Cod

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5 min


25 min



Chermoula Crumbled Cod

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!


  • 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


  • 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.


Serve this with wilted greens and a dollop of mayonnaise or Greek yogurt.

Recipe by Nargisse Benkabbou and excerpted from Casablanca: My Moroccan Food, published by Firefly Books Ltd. 2018. Photo by Matt Russell.