Currently cooking out of Simple Weeknight Favorites from America’s Test Kitchen
I was not impressed with this dish. Besides looking like a steaming mess, it was very blah. Spicy, but blah, if that’s even possible.
You start out by making chermoula, a Moroccan condiment made of cilantro, olive oil, paprika, ginger, garlic, lemon zest and juice, cumin and red pepper flakes. These ingredients get ground into a chunky paste (I used my food processor). The chermoula is spread over fish fillets, cod in my case, set on top of precooked couscous and wrapped in tinfoil, much like this fish dish. The foil packets are baked for about 15 minutes until the fish is done. The idea here is that the spicy chermoula flavors the fish and couscous, and everything stays moist in the foil packet.
I like the idea, but this dish just went wrong somewhere. The chermoula was cloudy and dark. The fish was crunchy and flavorless. The only good thing was the brown rice I used instead of the couscous.