![\"slow-roasted-black-cod-with-red-chermoula-940x560\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/06\/slow-roasted-black-cod-with-red-chermoula-940x560.jpg\")
<\/a><\/p>\n\u00c2\u00bc bunch cilantro, leaves and stems separated, stems finely chopped
\n1 Fresno chile, seeded if desired, finely chopped
\n1 garlic clove, finely grated
\n\u00c2\u00bc cup olive oil
\n1 tablespoon tomato paste
\n1 teaspoon paprika
\n\u00c2\u00bd teaspoon crushed red pepper flakes
\n\u00c2\u00bd teaspoon honey
\n\u00c2\u00bc teaspoon ground allspice
\n1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
\n1\u00c2\u00bd pounds skin-on black cod or cod fillet
\n2 pints Sun Gold or other cherry tomatoes, divided
\nKosher salt and freshly ground black pepper<\/p>\n
Preheat oven to 300\u00c2\u00b0. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. vinegar in a small bowl. Set aside 3 Tbsp. chermoula for serving.\u00e2\u20ac\u00a9Place fish in a 3-qt. shallow baking dish. 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\u00e2\u20ac\u201c30 minutes.\u00e2\u20ac\u00a9Transfer 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; drizzle with more vinegar, if desired. Serve warm or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chermoula is a sauce or marinade often found in North African cooking, that typically contains olive oil, lemon juice, garlic and cilantro. \u00c2\u00bc bunch cilantro, leaves and stems separated, stems finely chopped 1 Fresno chile, seeded if desired, finely chopped 1 garlic clove, finely grated \u00c2\u00bc cup olive oil 1 tablespoon tomato paste 1 teaspoon paprika \u00c2\u00bd teaspoon crushed red pepper flakes \u00c2\u00bd teaspoon honey \u00c2\u00bc teaspoon ground allspice 1 tablespoon Sherry vinegar or red wine vinegar, plus more for…<\/p>\n