Chermoula cod with roasted carrots and couscous
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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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Chermoula cod with roasted carrots and couscous
Preparation takes 35 minutes. Cooking takes 39 minutes. Allow 57 minutes in total. Makes 4 servings. Key ingredients: boneless cod fillets, 4 × 160 g, each approximately 2.5–3 cm thick, carrots, olive oil, for the carrots, fine salt, for the carrots, fresh coriander, including tender stems. Equipment: 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.
Kitchen tip: Use similarly thick cod pieces and check each separately. Remove cooked fillets promptly rather than letting them dry out while other pieces finish.