Moroccan Chermoula Fish Stew

0 Prepare the Chermoula: In a food processor, blend all of the chermoula ingredients (except the water) until smooth.
1 Marinate the Fish: Toss the fish with one-fourth of the chermoula mixture until well coated. Set aside while preparing the vegetables. Optional: Marinate for 1 hour or up to overnight in the refrigerator for deeper flavor. Let the fish come to room temperature for [timer minutes=30]30 minutes[/timer] before cooking.
2 Prepare the Stew Base: Add about ½ cup water to the remaining chermoula mixture to create a thin, pourable paste.
3 Arrange Vegetables: Heat 1 tablespoon olive oil in a wide, shallow oven-safe pot over medium heat. Layer the potatoes, tomatoes, zucchini, and bell peppers evenly in the pot. Drizzle the chermoula paste evenly over the vegetables. Cover and simmer over low to medium heat for [timer minutes=10]10 to 15 minutes[/timer], until the vegetables begin to soften slightly.
5 Bake: Preheat the oven to 425°F (220°C). Uncover the pot and gently arrange the fish pieces over the vegetables. Top with lemon slices, olives and sun-dried tomatoes. Transfer to the middle rack of the oven and bake uncovered for [timer minutes=10]10 to 15 minutes[/timer], or until the fish is opaque, flakes easily with a fork, and the juices are bubbling around the edges. Tip: If the tops of the fish pieces are not lightly golden, switch to broil for [timer minutes=1]1–2 minutes[/timer] at the end.
6 Serve: Remove from the oven and let rest briefly. Garnish with fresh cilantro and serve warm.