Tajine of Fish M'chermel

Recipe adapted from Meera Freeeman's book, A Season in Morroco

2 lb (about 2) whole white Bass

1 red  bell pepper

1 preserved lemon, cut into strips
1/4 cup green olives
2 Roma tomatoes, chopped

3 tbs chopped parsley

salt and freshly ground black pepper to taste

For chermoula

1/2 cup cilantro

1/2 cup parsley

1 tsp ground cumin

Juice from 1 lemon

1 tsp salt

harissa to taste, optional

Place fish in a large ceramic dish.

Finely pound cilantro, parsley, and cumin using mortar and pestle. If you don't have mortar and pestle, you can use mezzaluna, or use food processor. Add lemon juice, salt and harissa if using. Mix well. Pour chermoula on top of the fish. Marinate  the fish for at least 2 hours.

Meanwhile grill bell pepper until well charred, transfer into a small container and cover. Let sit for about 5 minutes to cool a little bit, then peel off the skin, and seeded. Cut into  6 to 8 pieces.

Transfer the fish into tajine pot including the marinade.  Scatter bell pepper, preserved lemon, olives, and chopped tomatoes on top, season with salt and pepper. Cook with the lid on for about 5 minutes, add chopped parsley, stir, taste and adjust seasoning as needed. Cook further until fish is done, about 5 minutes more. Serve with plain couscous, or flat bread.