This classic Moroccan sauce based on fresh herbs and spices will make your fish so delicious.

I chose Chermoula sauce in this recipe because the cod has lean, gentle and mild flavor that makes it great companion for this sauce.

Tips: you can marinade your favorite fish or poultry for extra more flavor.

INGREDIENTS:

2 large code fillets cleaned

1 lemon sliced

1 each of  red, green, yellow sweet pepper

Chermoula sauce:

1-cup parsley leaves

1-cup cilantro leaves

2 cloves of peeled garlic

½ lemon juice

½ cup Olive oil

1-tablespoon each of paprika, cayenne, ground cumin, coriander

Pinch of saffron

Pinch red chili flakes

Kosher salt to taste

Steps for the sauce :

In food processor, pulse multiple times the parsley, the cilantro and the garlic until well chopped, and then add the rest of the ingredients, process until well combined while drizzling olive oil.

Check the seasonings, add salt if you need to.

STEPS:

Preheat the oven to 375 degree F.

Season the cod with salt and pepper and drizzle with olive oil.

In baking dish, place one layer of the sliced peppers and slice lemon then put the cod on top and spread with the Chermoula sauce all over the cod fillets.

Cook the fish for about 20 minutes or until it is flaky and cooked through.