Roast Cod with Tomatoes and Other Veggies

*traditional dish calls for tomatoes and potatoes. Substitute with sweet potatoes or paleo friendly veggie of your choice*

Slash skin of 6 cod fillets across thickest part to ensure even cooking. Mix chermoula ingredients (2/3 cup chopped coriander, 4 garlic cloves crushed, 1 tsp ground cumin, 1 tsp ground paprika, 1/2 tsp ground chili pepper, 6 tbsp EVOO, juice of 1 lemon) and marinate fish in half the quantity for 30 minutes.

Cut 1 lb tomatoes into slices along with other sliced veggies of your choice. Place in bottom of OO coated baking dish, coat veggies with OO, salt and pepper. Put in 475deg oven for 50 minutes (if using potatoes), shorter time if using softer veggies. Place fish fillets on top, skin side up, return to oven for 10-12 min, until thickest part of fish flakes.

Pour remaining chermoula sauce over pan.