Haddock in Chermoula Sauce

If you’re looking for a simple, nutrient-dense dinner that’s packed with flavor, this Haddock in Chermoula Sauce is one of my favorites.

Chermoula is a traditional North African sauce made with fresh herbs, garlic, lemon, and warming spices like cumin and paprika. It adds incredible brightness and depth to mild, flaky fish like haddock—while also delivering powerful anti-inflammatory benefits.

This dish is a perfect example of how simple ingredients can create a nourishing, balanced meal—with high-quality protein, healthy fats, and vegetables.

It’s easy enough for a weeknight dinner but impressive enough to serve to guests.

Ingredients:

For fish and vegetables

• 1 pound medium red potatoes

• 2 tablespoons olive oil

• 2 bell peppers (green or yellow), sliced

• 2 medium tomatoes, sliced

• 3 lbs haddock or cod fillets, cut into pieces

• 2 tablespoons fresh lemon juice

• Salt & pepper to taste

For chermoula sauce

• ½ cup fresh cilantro, chopped

• ½ cup fresh parsley, chopped

• 5 garlic cloves

• ⅓ cup fresh lemon juice

• 2 teaspoons paprika

• 2 teaspoons salt

• 1½ teaspoons cumin

• ¼ teaspoon cayenne (optional)

• ½ cup extra virgin olive oil

Directions:

1. Roast the Potatoes

Preheat oven to 425°F.Pierce potatoes, rub with olive oil, and roast for about 25 minutes until just tender. Cool slightly, then slice.

2. Cook the Vegetables

Heat olive oil in a skillet and sauté peppers until just tender (about 6–8 minutes).

3. Layer the Dish

In a baking dish:

• Add potatoes

• Layer peppers

• Add tomatoes

• Top with fish

Season each layer lightly with salt and pepper.Drizzle fish with fresh lemon juice.

4. Make the Chermoula Sauce

Blend or pulse:

• cilantro

• parsley

• garlic

• lemon juice

• spices

Slowly add olive oil until smooth.

5. Bake

Pour sauce over fish and vegetables.Bake at 425°F for 25–30 minutes, until fish is cooked through and flakes easily.

Serving Ideas

• Serve as-is for a complete balanced meal

• Pair with a simple green salad

• Use leftovers for lunch bowls the next day