Recipes and Cooking Moroccan Cod and Vegetables with Chermoula Sauce This flaky cod dinner gets it's signature flavor from North African spice blend Ras el Hanout. Find it in specialty stores or make your own with our recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 12, 2021 Print Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 15 mins Roast Time: 35 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 large russet potato, peeled and very thinly sliced 2 cup cauliflower florets 2 green bell peppers, cut into 1-inch pieces 2 roma tomatoes, thinly sliced 1 fresh jalapeño pepper, seeded and sliced into rings* (optional) 3 tablespoon olive oil 1 teaspoon ras el hanout spice blend* 1 pound fresh or frozen cod fillets 2 lemons 2 tablespoon finely chopped fresh cilantro 2 tablespoon finely chopped fresh Italian parsley 3 cloves garlic, minced 1 teaspoon paprika ½ teaspoon salt Directions Preheat oven to 425°F. In a large bowl combine potato, cauliflower, bell peppers, tomatoes, and, if desired, jalapeño pepper. Drizzle with 1 Tbsp. of the oil and sprinkle with ras el hanout; toss to coat. Transfer to a large rimmed baking sheet. Roast 25 minutes or until vegetables are tender, stirring every 10 minutes. Meanwhile, thaw fish, if frozen. Remove 4 tsp. zest and squeeze 6 Tbsp. juice from lemons. In a medium bowl combine lemon juice, remaining 2 Tbsp. oil, cilantro, parsley, garlic, paprika, and salt. Rinse fish; pat dry. Cut fish into four portions. Cut several slash marks in top of each portion. Place fish, skin side down, on vegetables. Drizzle with lemon mixture. Roast 10 to 15 minutes more or until fish flakes easily. Sprinkle with lemon zest. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. *Ras el Hanout Combine tsp. each cumin. ground ginger, and salt; ½ tsp. each ground allspice, black pepper, cinnamon, cayenne pepper, and turmeric; and ¼ tsp. ground cloves. Print Nutrition Facts (per serving) 284 Calories 12g Fat 28g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 284 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 45mg 15% Sodium 610mg 27% Total Carbohydrate 28g 10% Total Sugars 5g Protein 19g Potassium 1058mg 23% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.