Chermoula cod with roasted carrots and couscous
Moist, flaky cod with coriander, parsley, garlic and cumin, served with browned carrots and fluffy couscous. A clean, reserved portion of chermoula adds a bright lemony finish.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- 20:00
Heat the oven to 220°C conventional / 200°C fan, with shelves in the upper and middle thirds. While it heats, trim and peel the carrots, then cut into batons about 1.5 cm thick and 6–7 cm long. Dry them and toss on the large roasting tray with the 15 ml carrot oil and 2 g carrot salt. Spread in one layer with small gaps; use a second tray if crowded, ensuring there will still be room for the fish. Roast on the upper shelf for 35–40 minutes, turning after 20 minutes, until browned and knife-tender.
- No timer needed
While the carrots roast, wash and thoroughly dry the herbs, then finely chop them. Grate or crush the garlic and squeeze the lemon juice. Mix with the 45 ml chermoula oil, 30 ml lemon juice, cumin, paprika and 1 g chermoula salt to make a loose, spoonable herb paste. Divide equally between two bowls before handling the fish: one for coating and one kept clean for serving. Cut the serving lemon into four wedges and set aside away from the raw-fish work area.
- 10:00
When the carrots are approaching 25 minutes of roasting, line the fish dish with suitable baking parchment. Check the cod for pin bones, pat dry and arrange with gaps between the fillets. Season with the 1 g fish salt and spread the coating half of the chermoula over the tops. Put on the middle shelf, below the carrots. Wash your hands and clean utensils and surfaces that touched raw fish. Roast for 10–14 minutes, starting the doneness check after 10 minutes; do not marinate in advance.
- No timer needed
As soon as the fish goes into the oven, boil the couscous water. Meanwhile, put the dry couscous in the heatproof bowl with the 5 ml couscous oil and 2 g couscous salt. Pour over 300 ml freshly boiled water, or the amount specified on your packet, stir once and cover tightly. Leave for the packet's stated time, usually 5–10 minutes, then fluff thoroughly with a fork and cover again until serving.
- No timer needed
Check the fish and carrots independently. The cod should be opaque at its thickest centre and separate easily into moist flakes, with no translucent centre. If using a thermometer, check for 75°C held for 30 seconds in the thickest part. Give underdone pieces another 2 minutes, then check again; remove individual fillets as they finish. Let the cooked fish rest for 2 minutes. The carrots should offer little resistance to a knife; remove and cover loosely if ready first. Do not keep cooked fish in the oven while waiting for the carrots.
- No timer needed
Divide the couscous, carrots and cod between four plates. Stir the clean reserved chermoula, spoon it over the fish and serve with the lemon wedges. Use only the sauce and utensils kept away from raw fish.
Chef tips
- Use similarly thick cod pieces and check each separately. Remove cooked fillets promptly rather than letting them dry out while other pieces finish.
- If the carrots brown before becoming tender, cover loosely with foil and continue roasting. Crowded carrots steam: use another tray rather than piling them up.
- If the herb coating darkens too quickly, loosely tent the fish with foil. Keep the clean finishing chermoula separate from all raw-fish utensils.
- For chermoula that is too thick, stir 5–10 ml water into the clean serving portion. If it tastes too sharp, add 5 ml olive oil and taste again.
- For crunchy couscous, sprinkle over 15–30 ml extra boiling water, cover and leave for 3 minutes. If too wet, uncover and fluff gently to release steam.
- The timeline assumes a 5-minute couscous hydration time and an oven that preheats in about 12 minutes. Follow your packet and actual oven readiness; extend the schedule where needed.
Equipment check
- Large shallow roasting tray, approximately 40 × 30 cm
- Shallow roasting dish, approximately 30 × 22 cm
- Baking parchment suitable for the stated oven temperature
- Heatproof bowl of at least 1.5 litres, with a close-fitting lid or plate
- Mixing bowl and two small bowls for dividing the chermoula
- Kitchen scales, measuring jug and measuring spoons
- Knife, chopping board, vegetable peeler and garlic press or fine grater
- Kettle, fork, tongs and fish slice
- Food thermometer, if available
Nutrition per serving
- Calories580
- Protein37 g
- Carbs69 g
- Fat17 g
Tags
Behind the dish.
Overview
The carrots get a head start so their edges brown before the cod goes into the oven. Finely chopped chermoula coats the fish during roasting; a separate, uncooked portion supplies the fresh herb and lemon finish. Plain couscous catches the juices without competing with the sauce.
Ingredient notes
Choose cod fillets of similar thickness rather than thin tail pieces. Haddock or another firm white fish can replace cod, with cooking adjusted to thickness. Start with chilled, fully thawed fish; thaw frozen fillets in the fridge according to their packaging before beginning.
Use ordinary instant couscous, not pearl couscous. The listed water suits a common hydration ratio, but follow your packet if it specifies a different amount or standing time. Water keeps the flavour simple and avoids the variable salt in stock. Allergens: fish and wheat/gluten. Check any substituted stock or seasoning blend for additional allergens.
Serving & storage
Serve with the reserved chermoula and lemon wedges. Chill leftovers promptly in shallow containers and refrigerate within 2 hours at 5°C or colder; use within 48 hours or freeze sooner. For the couscous, cool quickly, ideally within 1 hour, and use refrigerated leftovers within 24 hours. Reheat cooked components only once, until steaming hot throughout; add a little water to the couscous and cover the fish to limit drying. Discard any leftover sauce that touched raw fish.
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