Fish tagine with chermoula

Method

1. 1 Blend parsley, herbs, garlic, cumin powder, red chili powder, lemon juice, and olive oil to make chermoula sauce.
2. 2 Marinate the fish fillets with two-thirds of the chermoula sauce for 30 minutes.
3. 3 Arrange the thinly sliced potatoes and carrots at the bottom of the tagine pan, then pour the remaining sauce over them.
4. 4 Place the fish on top, cover with tomato slices and bell peppers, and drizzle with a little sauce.
5. 5 Cover and simmer over low heat for 30 minutes, until the vegetables are tender and the fish has absorbed the sauce.

With an appliance

• Oven 55 min

  Replace step 5: cover the tagine pot and simmer on the middle rack of the oven at 180 degrees for 25 minutes; arrange the fish on top of the vegetables as in step 4 so that the fillets do not touch the bottom and do not break apart.