Slow Roasted Black Cod with Red Chermoula
Ingredients
- ¼ bunch cilantro, leaves and stems separated, stems finely chopped
- 1 Fresno chile, seeded if desired, finely chopped
- 1 garlic clove, finely grated
- ¼ cup olive oil
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon honey
- ¼ teaspoon ground allspice
- 1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
- 1½ pounds skin-on black cod or cod fillet
- 2 pints Sun Gold or other cherry tomatoes, divided
- Kosher salt and freshly ground black pepper
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