Roasted Cod with Chermoula (Mauritanian Style)

  • Total time - 40 minutes (plus 30 minutes marinating)
  • Preparation - 10 minutes
  • Roasting - 20 minutes
  • Servings: 4
  • Country: Mauritania
Roasted cod fillets rubbed with green Chermoula paste, served with lemon slices.

Chermoula is the essence of North African flavour – it is a marinade and sauce in one, combining fresh herbs (parsley and coriander), garlic, olive oil, lemon juice, and spices like cumin, paprika, and turmeric.

On the coast of Mauritania, this paste is used to flavour fresh catch before grilling or roasting. Cod (or another firm white fish like sea bass) is ideal for this purpose.

Ingredients

For the Chermoula Marinade

  • 1 cup fresh parsley, chopped
  • 0.5 cup fresh coriander (cilantro), chopped
  • 4 pieces garlic, cloves
  • 1 tsp cumin, ground
  • 1 tsp sweet paprika, ground
  • 0.5 tsp turmeric, ground
  • 0.5 tsp cayenne pepper (or chili powder), optional
  • 3 tbsp lemon juice, freshly squeezed
  • 4 tbsp olive oil
  • to taste salt

For the Fish

  • 700 g cod fillets, thick pieces
  • for garnish lemon slices

Instructions

Step 1: Preparing the Chermoula

In a food processor or mortar and pestle, combine all the Chermoula marinade ingredients (herbs, garlic, spices, lemon juice, and olive oil). Blend/crush until a thick, vibrant green paste forms. Season with salt to taste.

Step 2: Marinating the Cod

Pat the cod fillets dry. Evenly spread half of the Chermoula over the fillets. Set aside the remaining Chermoula (you will need it for drizzling after roasting).

Let the fish marinate at room temperature for at least 30 minutes.

Step 3: Roasting

Preheat the oven to 200 °C (390 °F). Line a baking sheet with parchment paper.

Place the marinated cod on the prepared baking sheet.

Roast for 15–20 minutes, depending on the fillet thickness, until the fish is cooked through (internal temperature should reach 63 °C (145 °F)) and the Chermoula leaves begin to lightly brown.

Step 4: Serving

Transfer the roasted cod to plates. Drizzle it with the remaining fresh Chermoula, which will add a burst of freshness to the dish. Serve with rice, couscous, or a simple salad and fresh lemon slices.