Moroccan Baked Cod Vegetables with Chermoula Sauce
Ingredients
- 1 large russet potato, peeled and very thinly sliced
- 2 cups green bell peppers, cut into 1-inch pieces
- 2 green bell pepper, chopped
- 2 plum tomatoes, thinly sliced
- 1 jalapeño pepper, seeded and sliced into rings (Optional)
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ras el hanout spice blend
- 2 lemons
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh Italian parsley
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 (1 pound) fillet cod, cut into 4 portions
Instructions
Moroccan Baked Cod & Vegetables with Chermoula Sauce serves 4 original recipe by EatingWell.
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