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CHERMOULA BAKED COD FILLET

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Ingredients

Adjust Servings:
12 cod fillets skin on, 120-150 g
1 tablespoon Chermoula per fish fillet, approx 1/2 cup
210 grams bell peppers
90 grams tomatoes peeled, deseeded
90 grams onions sliced
100 millilitres Olive Oil good quality
2 lemon 1 for decoration in wedges
Sea Salt
1 clay or ceramic oven proof dish

CHERMOULA BAKED COD FILLET

  • Serves 12
  • Medium

Ingredients

Directions

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This must be one of the more simple recipes I know, but the fresh herbs and the roasted spices of the Chermoula lack nothing in flavor or fragrance.

Of course the dish works with all kind of other fish as well but the cod used here will come out really juicy and fork tender.

  1. Slice the tomatoes, and bell peppers in equal, fairly roughly cut strips and combine with the sliced onions.
  2. Moisten with the olive oil, sprinkle lightly with sea salt and spread evenly into your baking dish.
  3. Place the fish fillets on top of the vegetables, season with very little sea salt and squeeze one of the lemons over the cod fillets.
  4. Top the fillets generously with the Chermoula.
  5. Bake in the oven at 180 C (360 F) for approximately 15-18 minutes or until just done.
  6. The vegetables at the bottom of the baking dish should be done and slightly roasted, the crust should have a green to greenish-brown color and crisp.
  7. I do recommend to serve the dish as is onto the table and serve your guests directly out of the oven dish.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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