Season cod with salt, pepper and coriander. Drizzle with olive oil and place on a sheet pan lined with parchment paper or foil. Bake 15 to 20 minutes or until fish just starts to flake.
While fish is roasting, make muhammara by combining peppers, walnuts, green onions, garlic, lemon juice, cumin, honey, red pepper flakes, remaining olive oil, and breadcrumbs in a food processor. Pulse until smooth.
Season to taste as needed and place in a container.
Once fish is done, serve with sauce as desired and season to taste as needed.
Chef's Note: Muhammara can be refrigerated for up to a week and can be made ahead of time. It goes great on grilled meats. Pomegranate molasses is traditionally used but if you can't find it, substitute honey instead.