Chermoula Pan-Seared Cod with Roasted Zucchini

This vibrant weeknight dinner brings the bold, sunny flavors of North African cuisine to your table in under 20 minutes. Tender, flaky cod fillets are seared until golden and then draped in a punchy chermoula sauce made with fresh cilantro, garlic, cumin, paprika, and a generous pour of extra virgin olive oil. Alongside, quick-roasted zucchini and red onion add a sweet, caramelized contrast that rounds out the plate with minimal effort. True to the heart of the Mediterranean Diet, this dish leans on heart-healthy olive oil, lean white fish, and an abundance of vegetables and herbs, while skipping heavy creams, butter, or processed ingredients. It's a light yet satisfying meal that delivers big flavor without big effort, making it perfect for busy weeknights when you still want something that feels special. Serve it with a side of whole grains like couscous or farro, or simply with crusty whole-grain bread to soak up the extra chermoula. A squeeze of fresh lemon just before serving brightens everything beautifully.

Ingredients

• 4 filletscod fillets, about 6 oz each, patted dry
• 2 mediumzucchini, sliced into half-moons
• 1 mediumred onion, sliced into wedges
• 6 tbspextra virgin olive oil, divided
• 1 cupfresh cilantro, packed, roughly chopped
• 0.5 cupfresh parsley, packed, roughly chopped
• 4 clovesgarlic, peeled
• 1.5 tspground cumin
• 1 tspsmoked paprika
• 1 wholelemon, juiced, plus wedges for serving
• 0.25 tspred pepper flakes, optional, to taste
• 1 tspsalt, divided, to taste
• 0.5 tspblack pepper, divided, to taste

Method

1. Preheat the oven to 425°F (220°C). Toss the zucchini and red onion on the sheet pan with 2 tablespoons of olive oil, half the salt, and half the pepper.
2. Roast the zucchini and onion until tender and lightly browned at the edges. 10:00
3. While the vegetables roast, make the chermoula: combine cilantro, parsley, garlic, cumin, smoked paprika, lemon juice, red pepper flakes, and 3 tablespoons olive oil in the food processor. Pulse until a chunky sauce forms, then season with a pinch of salt.
4. Season the cod fillets on both sides with the remaining salt and pepper.
5. Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat. Add the cod and sear without moving it. 3:00
6. Flip the cod carefully with the fish spatula and cook on the other side until the fish flakes easily with a fork. 3:00
7. Plate the cod alongside the roasted zucchini and onion, spoon the chermoula generously over the fish, and serve with lemon wedges.