Chermoula Cod & Potatoes

Method

1. 1

   Prep the vegetables

   Cut the potato into 2 cm chunks, cut the carrot into thick sticks, finely chop the parsley and cilantro, mince the garlic, and juice the lemon.
2. 2

   Roast the vegetables

   Toss the potato and carrot with 2 tbsp olive oil, 1/2 tsp salt, and a few grinds of black pepper on a rimmed baking sheet; roast at 220°C, turning once, until browned and tender.

   25 min

   Tip: Spread the vegetables out so they roast rather than steam.

3. 3

   Mix the chermoula

   Stir the parsley, cilantro, garlic, lemon juice, cumin, paprika, remaining olive oil, 1/4 tsp salt, and a few grinds of black pepper in a small bowl until combined.
4. 4

   Bake the cod

   Nestle the cod fillet among the vegetables on the baking sheet and spread the herb mixture over it; bake at 220°C.

   13 min

   Tip: Check the thickest piece first; thin fillets may finish before thicker ones.

5. 5

   Taste and serve

   Taste the vegetables and fish on the baking sheet, adjust with 1/4 tsp salt and a few grinds of black pepper if needed, and serve hot.