Roasted Fish with Charmoula Tomatoes and Potatoes
Elevate your weeknight dinner game with this vibrant and wholesome Roasted Fish with Charmoula Tomatoes and Potatoes. Tender white fish fillets, such as cod or haddock, are roasted alongside golden baby potatoes and juicy cherry tomatoes, all infused with the bold, herbaceous flavors of a homemade charmoula sauce. This North African-inspired marinade, made with fresh parsley, cilantro, garlic, and a medley of spices, brings extraordinary zest and depth to the dish. Ready in under an hour, this one-pan meal offers a perfect balance of simplicity, flavor, and nutrition. Serve it straight from the oven with a squeeze of fresh lemon juice for a bright finish. Perfect for busy nights, yet impressive enough for entertaining, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod, haddock, or grouper)
- 2 cups Cherry tomatoes
- 1.5 pounds Baby potatoes (halved)
- 6 tablespoons Olive oil
- 0.5 cup Fresh cilantro leaves (chopped)
- 0.5 cup Fresh parsley leaves (chopped)
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 tablespoons Lemon juice
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Place the halved baby potatoes in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat evenly.
Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 15 minutes while you prepare the charmoula sauce.
In a small food processor or blender, combine the cilantro, parsley, garlic, ground cumin, smoked paprika, lemon juice, 4 tablespoons of olive oil, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes (if using). Blend into a smooth paste. Taste and adjust seasoning, if needed.
In the same large bowl, toss the cherry tomatoes with 2 tablespoons of the prepared charmoula sauce until evenly coated. Set aside.
Remove the potatoes from the oven after 15 minutes, stir them gently, and push them to one side of the baking sheet to make room for the fish and tomatoes.
Place the fish fillets on the empty side of the baking sheet. Sprinkle with a pinch of salt and black pepper, then evenly spoon the remaining charmoula sauce over the fish.
Add the coated cherry tomatoes around the fish and potatoes, ensuring a single layer for even roasting.
Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the fish is flaky and cooked through (internal temperature of 145°F/63°C), and the potatoes are golden and tender.
Remove the baking sheet from the oven and let the dish rest for a couple of minutes. Serve warm with an optional squeeze of fresh lemon juice on top.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3916 mg | 170% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 16.3 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 563 mg | 43% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 6027 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
