Slow-Roasted Fish in Moroccan Chermoula Sauce with Fig & Prosciutto
Author: Yvonne Cornell (Adapted from Bon Appetit)
  • ¼ bunch cilantro, leaves and stems separated, stems finely chopped
  • 1 fresno or jalapeño chile, seeded if desired, finely chopped
  • 1 garlic clove, finely grated
  • ¼ cup olive oil
  • 1 TBSP tomato paste
  • 1 tsp paprika
  • ½ tsp. crushed red pepper flakes
  • ½ tsp honey
  • ¼ tsp allspice (or ½ tsp cinnamon and ½ tsp ground cloves)
  • 1 TBSP sherry vinegar or red wine vinegar
  • 1 - 1.5 lb fish (choose your favorite. I prefer halibut or salmon. Original calls for skin-on black cod)
  • 2 pints Sun Gold or cherry tomatoes, halved or whole, or both, depending on your available time)
  • kosher salt and freshly ground pepper
  • thinly sliced prosciutto to taste
  • fresh figs to taste, quartered or halved
  1. Preheat oven to 300° F.
  2. Mix cilantro stems, chile, garlic, olive oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 TBSP vinegar in small bowl.
  3. Place fish in shallow baking dish.
  4. Scatter tomatoes around the sides of fish.
  5. Spoon chermoula on top of fish and spread across the surface with the back of a spoon.
  6. Season with salt and pepper.
  7. Roast in oven until fish is cooked through and tomatoes are soft and some have burst, 20-30 minutes.
  8. Transfer fish to a platter, breaking into large pieces.
  9. Spoon tomatoes and roasting juices over fish.
  10. Drizzle with more vinegar if desired.
  11. Top with cilantro leaves, prosciutto, and figs.
  12. This makes a great leftover the next day served on greens for lunch :)
Recipe by Yvonne Cornell at