Created and presented by Myra Kornfeld
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 roasted on a bed of caramelized onions, sun-dried tomatoes and olives. Serve with potatoes and a green vegetable or salad for a complete meal.
1/4 cup plus 1 tablespoon organic extra virgin olive or macadamia nut oil
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
4 6-ounce pieces wild Alaskan cod or wild Alaskan halibut
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. Roast about 20 minutes, until the fish is cooked through. Serve hot.
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