Coastal Chermoula Roasted Fish with Herb Potatoes

Name: Coastal Chermoula Roasted Fish with Herb Potatoes
Prep time: 55 min
Cook time: 50 min
Total time: 1 h 45 min
Yield: 5 servings
Cuisine: Moroccan
Ingredients: 1 branzino (about 2 1/2 pounds, scaled and gutted); 0.5 cup fresh cilantro (chopped); 0.25 cup fresh parsley (chopped); 4 clove garlic (roughly chopped); 1.5 teaspoon ground cumin; 2 teaspoon paprika; 0.5 teaspoon ground turmeric; 0.25 teaspoon cayenne pepper; 0.25 cup olive oil; 2 tablespoon fresh lemon juice; 1.5 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 zucchini (large, cut into 1/2-inch thick half-moons); 1 red bell pepper (deseeded and cut into 1-inch strips); 1 yellow bell pepper (deseeded and cut into 1-inch strips); 1 red onion (cut into wedges); 1 pint cherry tomatoes (halved); 6 tablespoon olive oil; 4 russet potatoes (medium, scrubbed and cut into 1/2-inch wedges); 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh oregano (chopped); 1 lemon (thinly sliced); 2 tablespoon fresh parsley (chopped)

A whole roasted fish, intensely flavored with a vibrant fresh herb and spice chermoula marinade, served alongside crisp lemon-herb roasted potatoes and a medley of Moroccan-spiced roasted vegetables.

Prep: 55 min
Cook: 50 min
Total: 1 hr 45 min
Servings: 5
Cuisine: Moroccan
Difficulty: Hard

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Carb
High-Protein
Paleo
Whole30
Low-Sugar

Ingredients

1 branzino (about 2 1/2 pounds, scaled and gutted)
0.5 cup fresh cilantro (chopped)
0.25 cup fresh parsley (chopped)
4 clove garlic (roughly chopped)
1.5 teaspoon ground cumin
2 teaspoon paprika
0.5 teaspoon ground turmeric
0.25 teaspoon cayenne pepper
0.25 cup olive oil
2 tablespoon fresh lemon juice
1.5 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 zucchini (large, cut into 1/2-inch thick half-moons)
1 red bell pepper (deseeded and cut into 1-inch strips)
1 yellow bell pepper (deseeded and cut into 1-inch strips)
1 red onion (cut into wedges)
1 pint cherry tomatoes (halved)
6 tablespoon olive oil
4 russet potatoes (medium, scrubbed and cut into 1/2-inch wedges)
1 tablespoon fresh rosemary (chopped)
1 tablespoon fresh oregano (chopped)
1 lemon (thinly sliced)
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400°F. Prepare the chermoula: In a food processor, combine 1/2 cup of fresh cilantro, 1/4 cup of fresh parsley, 4 cloves of roughly chopped garlic, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of ground turmeric, and 1/4 teaspoon of optional cayenne pepper. Pulse until finely chopped. With the processor running, gradually add 1/4 cup of olive oil and 2 tablespoons of fresh lemon juice until a thick paste forms. Season with 1/2 teaspoon of salt.
Prepare the fish: Pat the whole branzino or red snapper dry with paper towels. Score the fish 2-3 times diagonally on each side. Rub the chermoula paste generously inside the cavity and all over the outside of the fish, working it into the scores. Stuff the cavity with a few thin lemon slices. Let the fish marinate at room temperature for 15-20 minutes while preparing other components.
Prepare the roasted potatoes: On a large baking sheet, toss the 4 scrubbed and cut russet potatoes with 3 tablespoons of olive oil, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread in a single layer and roast for 15 minutes.
Prepare the roasted vegetables: In a large bowl, combine the 1 large zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 red onion, and 1 pint of cherry tomatoes. Drizzle with 3 tablespoons of olive oil, 1 teaspoon of paprika, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
After the potatoes have roasted for 15 minutes, add the seasoned vegetables to the baking sheet with the potatoes. Stir the potatoes and vegetables to combine, ensuring an even layer. Return the baking sheet to the oven and roast for another 10-15 minutes.
Place the marinated fish on a separate baking sheet lined with parchment paper. Add the fish to the oven alongside the potatoes and vegetables during the last 20-25 minutes of their cooking time. Cook until the fish is opaque and flakes easily with a fork, approximately 20-25 minutes depending on thickness. Internal temperature should reach 145°F.
Once cooked, carefully transfer the fish to a serving platter. Serve immediately with the roasted lemon-herb potatoes and Moroccan-spiced roasted vegetables. Garnish with fresh parsley sprigs if desired.

Notes

Using parchment paper for the fish prevents sticking and makes for easier cleanup. For extra crispness on the potatoes, ensure they are spread in a single layer without overcrowding the baking sheet.

Nutrition (per serving)

Calories: 480
Protein: 48.5 g
Carbohydrates: 25.1 g
Fat: 20.3 g
Fiber: 5.8 g
Sodium: 750 mg
Saturated Fat: 3.4 g
Sugar: 7.2 g
Cholesterol: 125 mg