Dining and Cooking
Mediterranean Diet

Sablefish with chermoula and summer tomatoes


Really excellent recipe from Bon Appétit that I tweaked. Served with cumin-scented basmati rice and peas, and steamed carrots with fresh dill. A great way to enjoy sablefish (black cod) that isn’t the usual miso baked method.

by Practical_Yam9480

6 Comments

  1. Practical_Yam9480

    Ingredients:

    -1 quart cherry/grape tomatoes, halved

    -1 1/2 pounds Alaskan sablefish (black cod) fillet

    -1/4 cup olive oil

    -3 cloves garlic, grated

    -handful each of fresh cilantro and fresh parsley, finely chopped

    -1 tablespoon tomato paste

    -1 tablespoon red wine vinegar

    -1/2 teaspoon honey

    -1/4 teaspoon allspice

    -1/2 teaspoon smoked paprika

    -1/2 teaspoon sweet paprika

    -1/2 teaspoon red pepper flakes

    -1 teaspoon kosher salt

    -1/2 teaspoon freshly ground black pepper

    -1 hot chili pepper (Thai, jalapeño, Serrano, Fresno), minced

    Method:

    -Preheat oven to 300°. Mix chili pepper, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, parsley, salt, pepper, and vinegar in a small bowl.

    -Place fish in a baking dish. Scatter tomatoes around fish. Spoon chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Roast 20–30 minutes.

    -Broil on high 5 minutes until fish has browned and tomatoes have burst. Top with cilantro.

  4. LS_813_4ev_ah

    Looks amazing! Thank you for sharing the recipe. Saving it

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