Chermoula crumbed cod - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chermoula crumbed cod By You Magazine - April 29, 2018 This chermoula crumbed cod recipe is perfect when you’re craving breaded fish but you still want to eat healthily. It’s also great when you want to prepare something special but have little time available. Children and adults absolutely love it and always ask for a second portion. I recommend serving it with wilted greens and a dollop of mayonnaise or greek yoghurt. Matt Russell SERVES 4 4 skinless cod fillets, about 150g each olive oil, for drizzling juice of 1 lemon salt and pepper lemon wedges, to serve FOR THE CHERMOULA CRUMB 100g fresh white breadcrumbs 20g fresh coriander, finely chopped 20g flat-leaf parsley, finely chopped handful of mint leaves, finely chopped 3 tbsp olive oil 3 garlic cloves, peeled and crushed finely grated zest of 1 lemon 1 tbsp lemon juice 2 tsp ground cumin 2 tsp paprika ½ tsp salt, or more to taste 1. Preheat the oven to 200C/ 180C fan/gas 6. 2. Mix all the ingredients for the chermoula crumb together in a bowl, then taste and adjust the seasoning, adding salt if necessary. 3. Place the cod fillets in a roasting tin, then drizzle with olive oil and the lemon juice and season with salt and pepper on both sides. Sprinkle the chermoula crumb mixture on top of the fillets. 4. Bake for 12-15 minutes or until the fish is cooked and the crumb is golden. Serve immediately with lemon wedges. SAVE 25% ON NARGISSE’S NEW BOOK Casablanca: My Moroccan Food will be published by Mitchell Beazley, price £20. It’s the delicious, inspiring debut from Nargisse Benkabbou, named a rising food star for 2018. Rooted in traditional Moroccan cuisine, the recipes celebrate Nargisse’s heritage and authentic Moroccan spirit while being accessible for modern home cooks. As well as loads of pantry wisdom and easy, essential Moroccan basics, chapters cover starters to share, vegetarian dishes, meat, poultry, seafood, breads and sweets. To order a copy for £15 (a 25 per cent discount) until 13 May visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved