Method:

Make the Chermoula Marinade

1. Make the chermoula marinade: Mix all ingredients in a bowl. The chermoula is now ready for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous.

2. Reserve and refrigerate half of the chermoula and mix the remaining half with the fish.

3. Cover the fish and refrigerate, allowing it to marinate for two hours or overnight.

4. Roast the peppers, peel and seed them, and cut them into strips. Or, alternatively, slice the raw pepper into rings. Set aside.

Make the Tagine

1. Pour the olive oil into a tagine and distribute the onion slices across the bottom. Criss-cross the celery or carrot sticks in the center to form a bed for the fish.

2. Mix the potato slices with the ginger, salt, pepper, turmeric, and saffron, and arrange the potatoes around the perimeter of the tagine. Top the potato with the tomato slices, then distribute the reserved chermoula over the vegetables.

3. Add the fish and its marinade to the center of the tagine and arrange the strips of pepper on top of the fish in a decorative manner. Garnish the tagine with the lemon and olives, and sprinkle salt and pepper overall.

4. Cover the tagine and cook over low to medium-low heat for 1 to 1 1/2 hours, or until the fish and potatoes test done. Reduce the sauce if necessary until it is quite thick and mostly oil. (If you feel there is an excessive amount of liquid in the tagine, it's easiest to ladle the sauce into a pan to reduce it, and then pour the sauce back over the fish before serving.)

5. Serve the tagine directly from the dish in which it was cooked, with Moroccan bread for scooping up the fish and sauce.