Introduction
Morocco has a habit of making fish taste like it’s been cooking all day even when it hasn’t. The secret is chermoula. A punchy North African marinade built around garlic, lemon, cumin, coriander, paprika, herbs, and olive oil that transforms simple white fish into something seriously impressive. Wrapped in foil, the cod steams gently while the spices, citrus, and herbs work their magic. The result is flaky fish loaded with flavour and the sort of aroma that makes people wander into the kitchen asking what’s for dinner.
You’ll Need
4 cod fillets
2 tbsp extra virgin olive oil
3 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp turmeric
Juice of 1 lemon
Zest of ½ lemon
Small handful fresh coriander, chopped
Small handful fresh parsley, chopped
1 tsp sea salt
½ tsp black pepper
1 small red pepper, sliced
1 small red onion, sliced
Optional but Dangerous
Warm flatbreads
Couscous
Harissa
Lemon wedges
Method
Preheat your air fryer to 180°C.
In a bowl mix together the olive oil, garlic, cumin, coriander, smoked paprika, turmeric, lemon juice, lemon zest, coriander, parsley, salt, and black pepper.
Coat the cod fillets thoroughly in the chermoula mixture.
Lay out four large sheets of foil.
Divide the sliced red pepper and onion between the parcels.
Place a cod fillet on top of each vegetable pile.
Spoon over any remaining chermoula marinade.
Fold the foil into loose parcels, leaving space for steam to circulate.
Place into the air fryer basket.
Air fry at 180°C for 10–12 minutes until the cod flakes easily and remains beautifully moist.
Carefully open the parcels and allow the aromatic steam to escape.
Finish with a little extra fresh coriander and parsley.
Serve immediately with flatbreads, couscous, or harissa if using.