Algerian Chermoula Cod with Saffron-Lemon Potatoes and Charred Zucchini

Instructions

1. 01

   In a small bowl, combine the chopped cilantro, parsley, garlic, cumin, paprika, lemon juice, half the olive oil, and a pinch of salt. Stir to make the chermoula. Spoon half over the cod, turn to coat, and let it sit while you start the potatoes.

2. 02

   Bring a small pot of salted water to a boil. Steep the saffron in 2 tablespoons of warm water for 2 minutes. Add the halved potatoes to the boiling water and cook 10-12 minutes until just tender. Drain.

3. 03

   While the potatoes cook, heat 1 teaspoon of the olive oil in a small skillet over medium-high heat. Add the zucchini in a single layer, season with a pinch of salt and pepper, and cook 4 minutes per side until charred. Remove to a plate.

4. 04

   Wipe the skillet. Add 1 teaspoon more olive oil and lay the cod skin-side down. Cook 3 minutes. Flip carefully, baste with a spoonful of chermoula, and cook 2-3 more minutes until the cod flakes easily.

5. 05

   Toss the warm potatoes with the saffron water, the lemon zest, and a drizzle of the remaining olive oil. Plate the potatoes, the zucchini, and the cod. Spoon the rest of the chermoula over the cod.