The Delicious Crescent

0 Prepare the Spice Mixture: In a small bowl, mix together the paprika, ginger, cumin, red pepper flakes, turmeric, salt, grated garlic, 3 tablespoons olive oil, and 1 tablespoon lemon juice.
1 Marinate the Fish: Rub about one-third of the spice mixture over the fish on both sides. Set aside while prepping the vegetables.
Optional: Marinate for 1 hour or overnight in the fridge for deeper flavor. Let fish come to room temperature for [timer minutes=30]30 minutes[/timer] before cooking.
2 Prepare the Tagine Base: To the remaining spice mixture, add tomato paste, chopped parsley, and chopped cilantro. Stir in about ½ cup water to create a thin, pourable paste.
3 Build the Vegetable Base: In a wide, shallow oven-safe pot (such as a 3 to 4-quart cast iron or tagine dish), heat 1 tablespoon olive oil over medium heat. Add the onion and sauté for about [timer minutes=5]5 minutes[/timer], until softened.
4 Layer the sliced potatoes, tomatoes, carrots, celery, and bell peppers, alternating for even distribution. Tuck the bay leaves between the vegetables. Drizzle the spice paste evenly over the layered vegetables. Cover and simmer on low to medium heat for [timer minutes=10]10 to 15 minutes[/timer], until vegetables start to soften slightly.
6 Bake the Tagine: Meanwhile, preheat your oven to 425°F (220°C). Uncover the pot and gently arrange the fish over the vegetables. Top with olives and the reserved lemon slices. Transfer the pot to the middle rack of the oven and bake for [timer minutes=10]10 to 15 minutes[/timer], or until the fish is opaque, flakes easily with a fork, a golden brown crust has formed on the top and juices are bubbling around the edges.
9 Tip: Bake about 7 minutes per 1 inch of fish thickness. If the top isn’t golden, switch to broil for 1–2 minutes at the end.
10 Serve: Remove the tagine from the oven and place it on a wooden board or folded towel to cool slightly. Garnish with fresh cilantro and serve warm.