Slow-Roasted Black Cod with Red Chermoula

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 garlic clove, finely grated

• 60ml olivolja

• 1 matsked tomatpuré

• 1 teaspoon paprika

• 1/2 teaspoons crushed red pepper flakes

• 1/2 teaspoons honey

• 1/4 teaspoons ground allspice

• 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

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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