Avoiding Additives and Preservatives

Check the tomato paste and herbs for additives and colour. Look for a red wine vinegar with no added sulfites, such as Eden Organic brand.

Make the chermoula

Spread chermoula over fish and then scatter tomatoes over

Roast until fish is done and tomatoes are soft and starting to burst

Slow-roasted cod with red chermoula

Ingredients:

¼ bunch cilantro, leaves and stems separated, stems finely chopped

1 Fresno chile, seeded if desired, finely chopped

1 garlic clove, finely grated

¼ cup (60 ml) olive oil

1 tablespoon (15 ml) tomato paste

1 teaspoon (5 ml) paprika

½ teaspoon (2.5 ml) crushed red pepper flakes

½ teaspoon (2.5 ml) honey

¼ teaspoon (1 ml) ground allspice

1 tablespoon (15 ml) Sherry vinegar or red wine vinegar, plus more for drizzling

1½ pounds (680 g) skin-on black cod or cod fillet

4 cups (1 L) cherry tomatoes, divided

Kosher salt and freshly ground black pepper

Preparation:

Preheat oven to 300° F (148° C) Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 Tbsp. (15 ml) vinegar in a small bowl. Set aside 3 Tbsp. (45 ml) chermoula for serving.

Place fish in a 3-qt. (2.8 L) shallow baking dish. Cut 2 cups (500 ml) of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.

Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature. Serves 4.

From Bon Appetit