Haddock in Charmoula Sauce
Recipe from Gourmet (Adapted from The Keeper’s House)
“Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.” This recipe looks exotic but you probably have all of the dry ingredients in your pantry already. This sauce would work well with any white fish like cod, halibut, monk, bass, etc.
This recipe is written for 6 servings so be sure to adjust based on your number of servings.
- 1pound medium red boiling potatoes
- 2 tablespoons olive oil
- 2 green or yellow bell peppers, cut into 1/4-inch-wide strips
- 2 medium tomatoes, cut crosswise into 1/4-inch-thick slices
- 3 lb haddock or cod fillets, skinned and cut into 6 pieces
- 2 tablespoons fresh lemon juice
For charmoula sauce
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 5 garlic cloves, coarsely chopped
- 1/3 cup fresh lemon juice
- 2 teaspoons sweet paprika
- 2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne
- 1/2 cup olive oil
Preheat oven to 425°F.
Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.
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