Slow Roasted Cod

Slow roasted cod with a red chermoula sauce, fresh herbs, and summer tomatoes is the perfect Sunday supper.

Slow Roasted Cod with Red Chermoula and Summer Tomatoes

Keyword chermoula, cod, slow roasted
Servings 4


  • 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 plus more for drizzling
  • 1 small lemon halved
  • 1 tablespoon tomato paste
  • 1 tablespoon harissa paste our favorite is New York Shuk
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon soy sauce or tamari
  • 1 tablespoon Sherry vinegar or red wine vinegar
  • pounds skin-on black cod or cod fillet
  • 2 pints Sun Gold or other cherry tomatoes divided
  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 300°. Mix cilantro stems, chile, garlic, oil, tomato paste, harissa paste, soy sauce or tamari, paprika, red pepper flakes, and 1 tablespoon vinegar in a small bowl. Set aside 3 Tbsp. chermoula for serving.
  2. Place fish in a 3-qt. shallow baking dish. Squeeze half a lemon over it. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.
  3. Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; squeeze the other lemon half and drizzle with more olive oil, if desired. Serve warm or at room temperature.