Name: Slow-Roasted Black Cod with Red Chermoula
Yield: 4 Servings
Ingredients: ¼ bunch cilantro, leaves and stems separated, stems finely chopped; 1 Fresno chile, seeded if desired, finely chopped; 1 garlic clove, finely grated; ¼ cup olive oil; 1 tablespoon tomato paste; 1 teaspoon paprika; ½ teaspoon crushed red pepper flakes; ½ teaspoon honey; ¼ teaspoon ground allspice; 1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional); 1½ pounds skin-on black cod or cod fillet; 2 pints Sun Gold or other cherry tomatoes, divided; Kosher salt and freshly ground black pepper

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Christopher Testani

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

Recipe notes