Chef Serge recently appeared on KARK Channel 4 to demonstrate the cooking of a Baked Cod with Chermula Sauce.  This is part of Chef’s culinary trip around the world starting in the Mediterranean.  Chermula Sauce is very similar to the Latin American Chimichurrie Sauce, which is also made with cilantro and parsley.  This is a very easy, delicious Mediterranean recipe for a simple weeknight dinner, but it’s also fancy enough for when you have company coming over.

Baked Cod with Chermula Sauce

For the Sauce:

• 1 cup Cilantro Leaves
• 2 cups Flat-Leaf (Italian) Parsley
• 1 Tbls. Fresh Mint
• 4 Cloves Garlic
• 1/2 tsp. Salt
• 2 tsp. Ground Cumin
• 1 tsp. Ground Coriander
• 1 tsp. Smoked Paprika
• 1/4 tsp. Red Pepper Flakes
• Pinch of Saffron  (optional)
• ⅓ cup Extra-Virgin Olive Oil
• 1/4 cup Freshly-Squeezed Lemon Juice (about 1 large lemon)

For the Fish:

• 4 6 oz Cod
• 4 Slices of Fresh Lemon

Directions:

1. Add all ingredients for the sauce into a food processor and pulse until it makes a thick paste.
2. Refrigerate for 30 minutes.
3. Preheat the oven to 350 degrees fahrenheit.
4. Drizzle the fish on both sides with the Chermula Sauce.  Place one lemon slice over each piece of fish.
5. Bake for 12-15 minutes, or until the fish is flaky and cooked to an internal temperature of 145 degrees.