Cod with Chermoula on oven cooked potatoes and tomatoes

25 Jun

Finally a blog for a meal I have just eaten, must be the weekend!

Cod was marinaded in a Chermoula sauce (coriander, garlic, paprika, chilli, cumin, lemon juice and olive oil) for half an hour.

Meanwhile new potatoes were sliced thinly, mixed with thinly sliced tomatoes, dressed in oil and salt, then roasted for 30 minutes.

The cod and marinade were placed on top of the potatoes, cooked for 15 minutes and served with some leftover veg tagine.

The marinade imparted freshness to the tender flakes of fish, complemented by waxy, salty potatoes and tangy tomatoes. 8 out of 10.

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