Skip to main content
Bon Appétit

Slow-Roasted Black Cod with Red Chermoula

3.7

(71)

Image may contain Plant Food Produce Cutlery Spoon Fruit and Apricot
Christopher Testani

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

Recipe information

  • Yield

    4 Servings

Ingredients

¼

bunch cilantro, leaves and stems separated, stems finely chopped

1

Fresno chile, seeded if desired, finely chopped

1

garlic clove, finely grated

¼

cup olive oil

1

tablespoon tomato paste

1

teaspoon paprika

½

teaspoon crushed red pepper flakes

½

teaspoon honey

¼

teaspoon ground allspice

1

tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)

1½

pounds skin-on black cod or cod fillet

2

pints Sun Gold or other cherry tomatoes, divided

Kosher salt and freshly ground black pepper

Preparation

  1. Step 1

    Preheat oven to 300°. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. vinegar in a small bowl. Set aside 3 Tbsp. chermoula for serving.

    Step 2

    Place fish in a 3-qt. shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.

    Step 3

    Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

Nutrition Per Serving

Calories (kcal) 290 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 80 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 32 Sodium (mg) 210
Explore Bon AppétitCherry TomatoTomatoVegetableCilantroFresno ChileChileBlack CodFishSeafoodEasyMainDairy-FreeNut-FreeGluten-FreeKetoHealthyishRoastDinner
Sign In or Subscribe
to leave a Rating or Review

How would you rate Slow-Roasted Black Cod with Red Chermoula?

Leave a Review

Reviews (71)

Back to Top

  • I might try the sauce for a different recipe... but this like a few other BA recipes I've made was so bland. I added 5 more garlic cloves than recommended and also had to salt as well after cooking. The only saving grace when we served this to our guests was that we served raw sliced jalapeño and cilantro alongside which we did by a whim.

    • coeurdcoeurs

    • Los Angeles

    • 10/20/2017

  • Bravo, Bon Appetit! This is my go-to salmon dish! The fillet came out moist the flavor is amazing! This time I used smoked Spanish paprika.

    • Anonymous

    • Sacramento, CA

    • 12/27/2017

  • I've made this recipie several times, with small variations here and there, and we love it every time! I've used 1/2 jalapeños when I don't have Fresno. You don't want to over power a good fish... I've added peppers, oignon and zucchini to the tomatoes for added taste and color and to turn it into a meal with rice. Thanks for the great recepie! MadNad Chef

    • Anonymous

    • Quebec

    • 10/25/2020