Chermoula Crumbled Cod


  • Prep Time5 mins
  • Total Time25 mins
  • Makes4 servings
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.

This article was originally published on Sep 04, 2018

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