Chermoula Fish
Serves 4
Nutrition per serving– calories: 321, fat: 16g, carbohydrates: 13g, protein: 32g, fiber: 2g, sugar: 5g, sodium: 443mg
You can substitute skin-on fillets of another firm, white-fleshed fish such as branzino and red snapper for the haddock. Salmon also works.
4, (4-6 ounce) cod or haddock fillets, about 1 inch thick
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
1 small onion, thinly sliced
1 small fennel bulb, cored and thinly sliced
8 ounces cherry or grape tomatoes, halved
1 cup water
¼ cup dry white wine
2-4 tablespoons chermoula (recipe below)
Sprinkle fish all over with ¾ teaspoon salt and ¼ teaspoon black pepper and refrigerate for at least 30 minutes and up to 3 hours.
Heat oil, garlic, and pepper flakes in a 12-inch skillet over medium heat, stirring constantly, until garlic begins to sizzle gently, 1½ to 2 minutes. Add onion and fennel remaining ½ teaspoon salt and cook until onion just starts to soften about 5 minutes. Add tomatoes and cook, stirring constantly, until tomatoes begin to soften, 2 to 3 minutes. Stir in water, wine, and chermoula bring to boil. Nestle haddock skin side down in the liquid, moving aside solids as much as possible (it's fine if fillets fold over slightly at ends. Spoon some liquid and solids over haddock. Reduce heat to low; cover; and simmer gently until fish registers 110 degrees at the thickest point, 4 to 7 minutes. Let stand off heat, covered, until fish is opaque and just cooked through (fish should register at least 135 degrees), 3 to 7 minutes.
Transfer fish to serving platter and reduce liquid until it is thickened slightly. Season to taste. Spoon the sauce over the fish. Serve immediately.
Chermoula
Makes about 16 tbps
Nutrition per tbps– calories: 39, fat: 4g, carbohydrates: 2g, protein: 0g, fiber: 0g, sugar: 0g, sodium: 73mg
1/4 teaspoon saffron threads, optional
1/4 cup lemon juice
1 cup packed cilantro leaves and stems
1 cup packed flat-leaf parsley
½ cup roughly chopped red onion
¼ cup extra-virgin olive oil
4 cloves garlic
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
If using saffron, combine with lemon juice and heat it in a small microwave-safe bowl until steamy.
In the bowl of a food processor, combine the lemon juice (and saffron if using) and the remaining ingredients and process until smooth paste forms. Taste for seasoning.
