moroccan

Chermoula Baked Cod with Roasted Potatoes

Name: Chermoula Baked Cod with Roasted Potatoes
Yield: 1 serving
Cuisine: moroccan
Ingredients: 200 g cod fillet; 260 g potatoes, cubed; 28 g olive oil; 8 g garlic, minced; 12 g cilantro, chopped; 12 g parsley, chopped; 2 g ground cumin; 2 g sweet paprika; 15 g lemon juice; 2 g salt; 0.6 g black pepper

This roasted dish pairs cod fillet with potatoes, cubed, garlic, minced and cilantro, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

52 g Carbohydrates

31 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g cod fillet 164 kcal
260g potatoes, cubed 200 kcal
28g olive oil 248 kcal
8g garlic, minced 12 kcal
12g cilantro, chopped 4 kcal
12g parsley, chopped 4 kcal
2g ground cumin 8 kcal
2g sweet paprika 6 kcal
15g lemon juice 5 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potatoesolive oilsaltblack pepper
Heat oven to 425 F. Toss potatoes with half the olive oil, salt, and pepper; roast 20 minutes, flipping once.
olive oilgarliccilantroparsleyground cuminsweet paprikalemon juice
Make chermoula: mix remaining olive oil with garlic, cilantro, parsley, cumin, paprika, and lemon juice.
cod filletpotatoes
Rub cod with most of the chermoula. After potatoes have roasted 20 minutes, push them aside and place cod on the tray.
cod filletpotatoes
Bake 10-12 minutes until cod flakes easily. Spoon remaining chermoula over the fish and serve with the potatoes.