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Baked Cod or Halibut in Charmoula
Created and presented by Myra Kornfeld
Baked Cod or Halibut in Charmoula 
This lively dish that lends itself to easy entertaining. Charmoula, the classic Moroccan herb and spice vinaigrette, harmonizes beautifully with delicate, slightly sweet cod or halibut.
The fish is baked on a bed of caramelized onions, sun-dried tomatoes and olives. Serve with potatoes and a green vegetable or salad for a complete meal.
Serves 4

1 medium onion, thinly sliced (1 cup)
1/4 cup sun-dried tomatoes, soaked in warm water until softened, drained and cut into thin strips 
1/2 cup whole olives, preferably Nicoise, Gaeta, or Kalamata
3 cloves minced garlic
1/4 cup chopped parsley leaves
1/4 cup chopped cilantro leaves
1 teaspoon paprika
1 teaspoon ground cumin
4 tablespoons fresh lemon juice
Black pepper

Preheat the oven to 400˚F. Warm 1 tablespoon of the olive oil in a medium skillet. Add the onions and sauté until softened over medium-low heat, about 10 minutes. Add the sun-dried tomatoes and the olives and sauté to heat through. Place in a baking dish large enough to hold the fish in a single layer. 
In a small bowl stir together the garlic, parsley, cilantro, paprika, cumin, lemon juice, the remaining 1/4 cup oil, and 1/4 teaspoon salt.  
Sprinkle the fish with salt and pepper and place on top of the onion mixture. Cover with the herb and spice mixture. Bake about 20 minutes, until the fish is cooked through. Serve hot.

© Myra Kornfeld. All Rights Reserved

About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at
  • The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
  • The Healthy Hedonist Holidays
  • The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.
Learn more at
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