Whole Food Wednesdays: Cod with Chermoula (Have you ever heard of Chermoula?)

Welcome to Whole Food Wednesdays. You’re invited to come and share your real food recipes using the linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us.

Chermoula is a marinade used in Algerian, Moroccan and Tunisian cuisine. It has a unique flavor and is wonderfully distinct in flavor. And to answer the question some of you are bound to be thinking, yes I am on a little Tunisian/ Moroccan kick. In the last 30 days I’ve featured Preserved Lemons, Vegetable Moroccan Tagine and Tunisian Spiced Salmon. But I have to admit, if I had to pick a category of flavors to eat for the rest of my life, these would be it. I think what I love about it the most is though the ingredient lists seem to be quite similar, the flavors vary widely from dish to dish. Not unlike Asian cuisine.

Moroccan or Tunisian flavors are also easy to play with, adding more of this, a little of that and adjusting to suite individual taste. This is also true with chermoula. Every chermoula recipe is a little different and one may vary quite drastically from the next. All of them taste amazing and they can be adjusted according to what you have in the house and what you want to slather it on. The possibilities are endless. Consider adding roasted tomato puree or red pepper puree to add a vivid red color. Chermoula recipes that use less paprika tend to be on the green herby side but are equally as lovely.

Who says healthy, baked fish has to be boring? There’s nothing boring about this recipe. Try it on chicken, a meat substitute, or even pork.

Chermoula Sauce

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tsp paprika
  • 1 tsp chili powder
  • 4 garlic cloves, minced
  • 1 Tbsp preserved lemon finely chopped
  • 4 Tbsp olive oil
  • 1/4 cup chopped fresh cilantro

In a small pan, over medium high heat, toast the cumin and coriander seeds, about 1 to 2 minutes. They will become fragrant. Grind the cumin and coriander using a mortar and pestle, or a spice grinder. In a food processor pulse all of the ingredients together until a paste forms. If making by hand, place the ingredients in a bowl and combine. Note: Finely chop the cilantro, lemon and garlic for best results.

Cod with Chermoula

Preheat oven to 400 F. Line a baking tray with parchment paper. Rinse the cod fillets and pat dry with a paper towel. Evenly spread the Chermoula paste onto the cod fillets.  Place the cod onto the baking tray and bake for 10 to 15 minutes (until cooked through) depending on size and thickness of the fillets.

Serve with your favorite greens.


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To come and play, use the linky tool below to add your link. Add up to 3 links and tell us what you’ve been up to all week. Only link to the specific post and not your home page or else we won’t be able to find all that juicy information you’ve left us with.

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    • 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), unfermented tofu, protein powders, ketchup, white flour or white and brown sugar.
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Now it’s your turn to share your whole food recipes and ideas!


I’m sharing this with This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesdays, Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Pennywise Platter, Simple Lives Thursday, and Full Plate Thursday

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35 Responses to Whole Food Wednesdays: Cod with Chermoula (Have you ever heard of Chermoula?)

  1. Tessa@The Domestic Diva February 8, 2012 at 4:35 am #

    I have never heard of this sauce, however by the ingredient list, I’ve got to have some! Share it this week at AFW!! I shared my new pumpkin muffin recipe…addicting!

  2. Laura @ Gluten Free Pantry February 8, 2012 at 5:01 am #

    I shared my Green Chia Smoothie recipe this week. Cheers!

  3. Debbie @ Easy Natural Food February 8, 2012 at 6:21 am #

    Wow, that Chermoula Sauce sounds delicious, must try it! I’m sharing my yummy Chicken Parmesan Meatballs and a post on homemade Chicken Stock with tips, tricks and special ingredients. Thanks for hosting :)

  4. Heather @girlichef February 8, 2012 at 12:27 pm #

    I hadn’t heard of it before…but it looks fantastic, I really want to try it!

  5. Joanne February 8, 2012 at 1:15 pm #

    What I love about Moroccan food is that the spice blends are so flavorful, you dont’ need much else to make it taste good! I’ve never actually HAD chermoula, though I’ve heard of it. sounds like the perfect way to flavor up that cod!

  6. Katie February 8, 2012 at 1:26 pm #

    Thank so much for hosting, France.

    I shared a recipe for amazing whole grain brownies and a recipe for cherry almond baked oatmeal.

    Have a good one!


  7. Heather @Gluten-Free Cat February 8, 2012 at 1:42 pm #

    I MUST try chermoula sauce!! With those ingredients, it has to be fabulous. And your pictures are so enticing!

  8. Koko February 8, 2012 at 5:13 pm #

    My mom recently made a Moroccan dish for dinner and I literally had it for breakfast lunch and dinner the next day, too. Amazing flavours. I eat a lot of fish and I’d love to try this recipe. Glad to see you are getting good use out of your preserved lemons!

  9. Melanie February 8, 2012 at 5:18 pm #

    Your chermoula recipe looks so good! Adding to my list of must tries.
    I shared my recipes for Orange Ginger Beet Kvass and Lactofermented Mushrooms. Thanks for hosting!

  10. Melanie February 8, 2012 at 5:29 pm #

    Oops, forgot the introduction part. I’m Melanie of http://www.picklemetoo.com. I have 4 boys and a passion for figuring out how to feed them real food. I do focus on lactofermented foods and do a weekly Ferment Friday but include many other real food recipes that have worked for my family.
    Thanks for hosting!

  11. Linda February 8, 2012 at 7:58 pm #

    I think I could just eat that Chermoula all by itself! It looks that good and packed with flavor! I’ve done similar blends with more Italian ingredients so I’m excited to try this out. Especially on the cod it looks fabulous!

  12. mjskit February 8, 2012 at 11:33 pm #

    Your cod looks fabulous and I love the Chermoula Sauce! I have some preserved lemons in the fridge right now so I see me making this sauce very soon! Thanks for hosting!

  13. Laureen February 8, 2012 at 11:37 pm #

    Hi France, I hadn’t heard of chermoula before but your dish with the spices listed sure sounds good!
    This week I’ve linked up my posting for Slow Roasted Pork Chops w/ Caramelized Onions.

  14. Kelly @ Inspired Edibles February 9, 2012 at 12:08 am #

    Come to think of it, I haven’t heard of chermoula but I definitely want to discover it… as in, now! This sauce is right up my alley and I could see it being delicious with so many different proteins. Wonderful France.

  15. Amber February 9, 2012 at 5:45 am #

    Happy Wednesday,

    This week I am sharing a Valentine’s inspired dish (the most beautiful vibrant red color): roasted beets, cabbage and green apples. Simple, healthy and delicious. :-)

    Have a great week.

    Be Well,

  16. Jeanette February 9, 2012 at 12:41 pm #

    I’ve yet to try Chermoula Sauce but I love the flavor combination. I’m sharing some Georgian Spinach Walnut Balls that I tried to recreate after a wonderful evening out at an authentic Georgian (the country of Georgia) restaurant.

  17. Mary February 9, 2012 at 4:23 pm #

    I love chermoula and use it whenever I can with our meals. Your version sounds wonderful and pairing it with cod is genius. I hope you have a great day. Blessings…Mary

  18. Nancy @Real Food Allergy Free February 10, 2012 at 9:24 pm #

    Looks great! Thanks for sharing at allergy free Wednesdays. Looking forward to seeing you again next week.

  19. Miz Helen February 11, 2012 at 10:48 pm #

    Your Cod and Chermoula Sauce looks delicious! This is a great post. Hope you are having a great week end thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  20. Jenn Erickson/Rook No. 17 February 12, 2012 at 11:57 pm #

    Eek…my linked showed up twice. So sorry, France. I’ve never had or heard of chermoula sauce, but it sounds wonderful. I’m pinning it as a reminder to try it soon!

    Thank you for this wonderful and unique party. It’s always a pleasure to link-up here and meet new, creative and talented food bloggers.



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