Cod In Charmoula Sauce
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Olive Oil1360 g
Haddock1 cup
Lemon Juice (fresh)2 tsps
Sweet Paprika2 tsps
Salt1.5 tsps
Ground Cumin1 tsp
CayenneDirections:
1
To make the fish and vegetables: Preheat oven to 425 degrees F
2
Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil
3
Roast on a baking sheet in middle of oven until just tender, about 25 minutes
4
Cool to room temperature and cut crosswise into 1/4-inch-thick slices
5
Leave oven on
6
Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute bell peppers, stirring, until just tender, 6 to 8 minutes
7
Spread potato slices evenly in an oiled 13 by 9 by 2-inch glass baking dish and season with salt and pepper
8
Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper
9
Sprinkle fish with lemon juice
10
To make the Charmoula Sauce: Puree all sauce ingredients except oil in a food processor or blender
11
With motor running, add oil in a slow stream
12
Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes