Slow-Roasted Black Cod with Red Chermoula

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This slow-roasted black cod with red chermoula is an elegant heart-healthy dish that relies on gentle heat to achieve a buttery, succulent texture. The cod is paired with a vibrant Moroccan-inspired paste made from earthy allspice, smoked paprika, and honey, which creates a rich, savoury glaze. As the fish roasts, the surrounding cherry tomatoes burst into life, mingling with the spiced oils to create a natural, aromatic sauce that is both light and deeply satisfying.

Perfect for an easy midweek supper or a relaxed weekend lunch, this fish recipe is packed with omega-3 fatty acids and antioxidants. The red chermoula provides a bright, acidic lift that cuts through the richness of the cod beautifully. Serve this colourful platter warm or at room temperature with a side of steamed greens or fluffy couscous for a complete, nutritious meal.

Ingredients for Slow-Roasted Black Cod with Red Chermoula

1/4 bunch coriander, leaves and stems separated, stems finely chopped
1 Fresno chilli, seeded if desired, finely chopped
1 vitlöksklyfta, fint riven
60ml olivolja
1 matsked tomatpuré
1 tesked paprika
1/2 teskedar krossade röda chiliflakes
1/2 teskedar honung
1/4 teskedar malen kryddpeppar
1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
675g skin-on black cod or cod fillet
1125ml Sun Gold or other cherry tomatoes, divided
Koshersalt, nymalen peppar

How to make Slow-Roasted Black Cod with Red Chermoula

Preheat oven to 149°C. Mix coriander stems, chilli, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 tablespoon vinegar in a small bowl. Set aside 45ml chermoula for serving.

Place fish in a 3-quart shallow baking dish. Cut 575ml of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.

Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then coriander leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

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