Moroccan fish tagine with chermoula and vegetables (Tajine de poisson)

1. For the chermoula, finely chop the coriander, parsley and garlic and mix with the cumin, paprika, lemon juice, olive oil and salt.

2. Cut the fish fillets into large pieces, coat with half the chermoula and marinate in the fridge for 30 minutes.

3. Cut the potatoes into thin slices, the tomatoes into rounds and the bell peppers into strips, and toss with the remaining chermoula.

4. Layer the potatoes in the bottom of a tagine or wide lidded pan, then the peppers, then the fish, and top with the tomato slices.

5. Pour in the water, cover and simmer over low heat for 35-40 minutes (or bake at 190 °C) until the potatoes are tender and the fish flakes easily.

6. Cook uncovered for another 5 minutes so the juices thicken slightly, then serve with fresh bread.

Tip: Fish tagine is the favourite of Morocco's coastal towns (Essaouira, Safi). Chermoula is the soul of Moroccan fish dishes and suits any fish; the potatoes underneath protect the fish from burning. Choose a firm-fleshed fish (cod, carp, catfish).