A cod fillet roasted with red-skinned Idaho® Potatoes and topped with a flavorful Moroccan-inspired Chermoula made with parsley, cilantro, garlic and spices. This delicious single-serving seafood dish bakes in 30 minutes.
½ cup cilantro leaves
½ cup parsley leaves
1 garlic clove
¼ teaspoon ground cumin
¼ teaspoon sweet paprika
¼ teaspoon kosher salt
⅛ teaspoon ground coriander
Pinch cayenne pepper
1 teaspoon lemon juice
¼ cup olive oil
1 7-8 ounce cod fillet
6 ounces scrubbed and diced red-skinned Idaho® Potatoes
Heat oven to 350°F.
Place the cilantro leaves, parsley leaves, garlic, spices, lemon juice and olive oil in the base of a food processor. Process until smooth.
Place the cod on a lightly greased baking sheet. Season with a pinch of salt.
Scatter the diced red potatoes around the cod.Spoon the chermoula over the cod and over the potatoes.
Bake for 30 minutes, until cooked through.
Remove from the oven and transfer fish and potatoes to a plate. Serve.