Sheet Pan Cod Chermoula (Printable Version)
Oven-baked cod with chermoula, cherry tomatoes, and green beans for a simple, savory meal.
# Ingredients Required:
→ Sauce
01 -
60 ml Easy Moroccan Chermoula Sauce
→ Fish
02 -
4 wild cod fillets, 225 g each
→ Vegetables
03 -
1 pint (300 g) cherry tomatoes
04 -
450 g fresh green beans, trimmed
→ Garnish
05 -
4 thin lemon slices
→ Seasoning
06 -
Salt and ground black pepper to taste
# Guide to Cooking:
01 -
Heat the oven to 175°C (350°F).
02 -
Arrange the cod fillets, cherry tomatoes, and green beans on a sheet pan lined with aluminum foil or parchment paper.
03 -
Drizzle the Moroccan chermoula sauce over both sides of the cod fillets. Toss the green beans and cherry tomatoes in the sauce to coat evenly. Lightly season with salt and ground black pepper.
04 -
Place one thin lemon slice atop each cod fillet.
05 -
Bake in the preheated oven for 12 to 15 minutes or until the fish is flaky and thoroughly cooked.
06 -
Remove from oven and serve promptly.
# Extra Suggestions:
01 -
Using parchment paper makes cleanup easier and prevents sticking.