Chermoula Cod and Tomato Breakfast Pie
A North African-inspired savory breakfast pie featuring flaky puff pastry filled with herbed chermoula sauce, flaked cod, and roasted tomatoes. Fresh cilantro, parsley, and warm spices create a vibrant green sauce that infuses tender fish and sweet tomatoes. Perfect for a special weekend breakfast or brunch, this elegant pie is both light and satisfying.
- Prep
- 25 min
- Cook
- 35 min
- Wait
- 15 min
- Total
- 1 hr 15 min
- Makes
- 1 pie (6 slices)
Steps
Before you start
- Remove puff pastry from freezer 30 minutes before baking so it thaws slightly but remains cold
- Preheat oven to 400°F (200°C)
- Pat cod fillets dry with paper towels to prevent excess moisture
- Have a 9-inch (23 cm) tart pan or pie dish ready
Make the chermoula sauce
- In a food processor or blender, combine cilantro, parsley, garlic, cumin, coriander, smoked paprika, lemon juice, and olive oil.
- Pulse until the herbs are finely chopped and the mixture is a vibrant green paste with some texture visible.
- Season with salt and pepper to taste.
- Transfer to a small bowl and set aside.
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Ready when: Sauce should be thick and grainy, not smooth
Tip: Don't over-blend—chermoula should have texture, not become a puree
Roast tomatoes and thymeOven 400°F / 205°C
- Toss the halved plum tomatoes with 2 tablespoons olive oil, sea salt, and the thyme sprigs on a small baking sheet.
- Roast in a preheated 400°F (200°C) oven for 12–15 minutes, until the tomatoes are slightly softened and edges are lightly caramelized.
- Remove and let cool slightly; discard thyme sprigs.
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Ready when: Tomatoes are soft, skins slightly blistered and darkened at edges
Tip: Roasting tomatoes removes excess moisture so the pie crust stays crisp
Poach cod gently
- In a medium saucepan, bring 2 cups (480 ml) of water to a bare simmer over medium heat.
- Gently place the cod fillets in the water, reduce heat to medium-low, and poach for 5–7 minutes, until the fish is opaque and flakes easily with a fork.
- The internal temperature should reach 145°F (63°C).
- Remove with a slotted spoon and transfer to a plate.
- Once cool enough to handle, break into bite-sized flakes, discarding any remaining bones.
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Ready when: Fish is opaque, flakes easily, and reaches 145°F (63°C) internally
Tip: Keep heat low so the cod stays tender and doesn't dry out
Line and chill pastry crust
- Lay the thawed puff pastry sheet in a 9-inch (23 cm) tart pan or pie dish.
- Trim excess pastry and prick the bottom all over with a fork.
- Place in the freezer for 10 minutes to chill while you assemble the filling.
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Ready when: Pastry is firm and cold to the touch
Tip: Pricking and chilling prevents the bottom from puffing up too much and creating an air pocket
Assemble the pie filling
- Spread half of the chermoula sauce evenly over the bottom of the chilled pastry crust, leaving a ½-inch (1.3 cm) border.
- Layer the flaked cod over the sauce, then arrange the roasted tomato halves cut-side up on top.
- Drizzle the remaining chermoula sauce over the fish and tomatoes, distributing it evenly.
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Ready when: Filling is evenly distributed and visible
Tip: Leave a ½-inch border of pastry uncovered so the edges can puff up and brown
Brush and bakeOven 400°F / 205°C
- Brush the exposed pastry rim with the beaten egg wash.
- Bake in a preheated 400°F (200°C) oven for 18–20 minutes, until the pastry is puffed, golden brown, and crisp.
- If the edges are browning too quickly, loosely tent with aluminum foil for the last 5 minutes.
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Ready when: Pastry is puffed and golden brown; filling is hot
Tip: Watch carefully—puff pastry browns quickly; tent if needed to prevent burning
Rest and serve
- Remove the pie from the oven and let it rest for 5 minutes on a wire rack or trivet before slicing.
- This allows the filling to set slightly and makes the pie easier to cut cleanly.
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Ready when: Pie is warm, steam has released
Tip: Don't skip this step—a warm pie will hold together better when plated
Good to know
Tips
- Chermoula is best when herbs are fresh and the sauce has texture—don't over-process. It's a pesto-like sauce from North Africa that sings with green herbs, lemon, and warm spices.
- Poaching cod gently in simmering water keeps it tender and moist; avoid boiling, which toughens the delicate flesh.
- For a more substantial pie, whisk 3 eggs with ¼ cup (60 ml) heavy cream, season with salt and pepper, and pour this mixture over the cod before the final layer of chermoula—this transforms it into a more custard-like tart.
- Puff pastry must stay cold and crisp; keep it frozen until the last moment and chill the crust again before baking to ensure dramatic puffing in the oven.
Make ahead
You can prepare the chermoula sauce up to 2 days ahead and store it in an airtight container in the refrigerator. The cod can be poached and flaked 4 hours ahead and kept in a covered bowl in the refrigerator. Assemble and bake the pie fresh on the day of serving for the crispest pastry.
Storage & reheating
Store leftover pie covered at room temperature for up to 2 hours, then refrigerate for up to 2 days. To reheat, place on a baking sheet and warm in a 325°F (160°C) oven for 12–15 minutes until heated through. Do not freeze, as the puff pastry will lose its texture. Consume within 2 days for best flavor and texture.
Substitutions
- skinless cod fillets, fresh or thawed → halibut, haddock, or sea bass fillets. Any mild white fish works; maintain the 145°F (63°C) internal temperature for doneness
- frozen puff pastry, thawed just until pliable → phyllo dough brushed with melted butter, layered 3–4 sheets thick. Phyllo will be crispier and more delicate; reduce baking time to 12–15 minutes
- fresh cilantro, loosely packed → additional fresh parsley or mint. Cilantro is essential to the North African character, but mint adds a fresh twist if preferred
- plum tomatoes → cherry tomatoes halved, or fresh heirloom tomatoes cut into quarters. Any sweet, ripe tomato works; adjust roasting time slightly if using larger pieces
