Fish Tagine with Chermoula

Ingredients

• 1 cup chopped cilantro
• 1/2 cup chopped parsley
• 4 cloves garlic, minced
• 2 tsp sweet paprika
• 1 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 1/2 tsp salt
• 1/4 cup lemon juice
• 1/3 cup olive oil
• 2 lb cod fillets, cut into large pieces
• 1 lb red potatoes, thinly sliced
• 2 medium carrots, thinly sliced
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 3 Roma tomatoes, sliced
• 1/2 cup green olives
• 1/2 cup water

Method

1. Stir the cilantro, parsley, garlic, paprika, cumin, cayenne, salt, lemon juice and oil into a loose chermoula.
2. Coat the fish with a third of the chermoula and refrigerate for 30 minutes.
3. Toss the potatoes and carrots with another third and spread them in a tagine or wide Dutch oven with the water. Cover and cook over medium-low for 20 minutes.
4. Lay the fish on the vegetables, then top with the peppers, tomatoes, olives and the last of the chermoula.
5. Cover and cook until the potatoes are tender and the fish flakes and reaches 145°F, 12 to 15 minutes. Serve from the pot.

Notes