Slow-Roasted Black Cod with Red Chermoula

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

Slow-Roasted Black Cod with Red Chermoula was pinched from <a href="http://www.epicurious.com/recipes/food/views/slow-roasted-black-cod-with-red-chermoula-56389891" target="_blank">www.epicurious.com.</a>

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

INGREDIENTS

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1/4 bunch cilantro, leaves and stems separated, stems finely chopped

•

1 Fresno chile, seeded if desired, finely chopped

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1 garlic clove, finely grated

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1/4 cup olive oil

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1 tablespoon tomato paste

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1 teaspoon paprika

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1/2 teaspoon crushed red pepper flakes

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1/2 teaspoon honey

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1/4 teaspoon ground allspice

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1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)

•

1 1/2 pounds skin-on black cod or cod fillet

•

2 pints Sun Gold or other cherry tomatoes, divided

•

Kosher salt, freshly ground pepper

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