dinner · dairy-free
Chermoula cod with roasted carrots
Cod fillets coated in a bright chermoula of lemon, herbs, cumin and paprika roast on one tray alongside caramelized carrot sticks.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 220°C (425°F). Cut the carrots into thin sticks, toss them with half the oil and half the salt, and roast for 15 minutes.
-
2
Chop the cilantro, parsley and garlic very finely. Mix them with the cumin, paprika, the rest of the oil and salt, and the juice from half the lemon.
-
3
Shove the carrots toward the edges of the tray. Dry the cod with paper towels, coat the tops with the herb mixture, and roast beside the carrots until the thickest part reaches 63°C (145°F), 10 to 15 minutes.
-
4
Plate the cod with the carrots and cut the leftover lemon into wedges for squeezing.
