Pan Roasted Cod or Mahi Mahi with Moroccan Chermoula Sauce

Serves 4


1/4 cup Easy Moroccan Chermoula Sauce (below)

4 (8-ounces) wild cod fillets

1 pint cherry tomatoes

1 pound fresh green beans, trimmed

4+ thin lemon slices for garnish

Salt and ground black pepper to taste


On a sheet pan lined with aluminum foil or parchment paper, place the fish fillets, tomatoes and green beans.

Drizzle the fish on both sides with the spice/herb mixture (chermoula). Toss the green beans and tomatoes to make sure you get the mixture all over them. Sprinkle lightly with salt and ground black pepper. Place one lemon slice over each piece of fish.

Bake for 12 to 15 minutes or until the fish is flaky and cooked through. Remove from the oven and serve!

Editor’s note: If you like your green beans less crispy put them in first for about 10 minutes then add tomatoes and fish to pan and continue.

Recipe for Chermoula Sauce

1 1/2 teaspoon paprika

1/4 teaspoon ground cinnamon

1 teaspoon ground cumin

1/8 teaspoon ground cayenne pepper

1/8 teaspoon salt plus more to taste

1/8 teaspoon sugar

1/4 cup extra virgin olive oil

1/4 cup parsley finely chopped

1/4 cup cilantro finely chopped

2 garlic cloves minced

2 tablespoons lemon juice freshly squeezed

In a small microwave safe bowl, combine the paprika, cinnamon, cayenne, cumin, salt, sugar and olive oil. Microwave for 20 seconds.

Remove from the microwave and add the parsley, cilantro, garlic and lemon juice. Mix well to combine.