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Slow-Roasted Black Cod with Red Chermoula

['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']

Preheat oven to 300°F. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 tablespoon vinegar in a small bowl. Set aside 3 tablespoons chermoula for serving.
Place fish in a 3-quart shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20–30 minutes.
Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

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