This is Moroccan fish built for weeknights and gatherings: everything bakes together, and the tray carries its own sauce. A punchy chermoula – herbs chopped fine, garlic grated, cumin and paprika – is rubbed into the fish and tossed with potatoes so the flavor travels through the whole pan. Preserved lemon adds salty brightness, peppers soften into sweetness, and potatoes drink up olive oil and citrus. Serve straight from the tray with bread and a simple salad. Serve warm with bread and mint tea nearby, always
| 800 g firm white fish fillets (or whole cleaned fish) | |
| 500 g potatoes, thinly sliced | |
| 1 red bell pepper, sliced | |
| 1 green bell pepper, sliced | |
| 1 onion, thinly sliced | |
| Chermoula: 1/2 cup cilantro + parsley, finely chopped; 4 cloves garlic, grated; 1 tsp cumin; 1 tsp paprika; 1/2 tsp chili; salt; 5 tbsp olive oil; juice of 1 lemon | |
| 1/2 preserved lemon peel, thinly sliced | |
| Optional: olives |
Chopped herbs, grated garlic, and warm spices become chermoula, rubbed into fish and tossed with potatoes. Everything bakes together with peppers and preserved lemon for a coastal Moroccan tray dinner.
| 1. | Heat oven to 200°C. |
| 2. | Make chermoula: chop herbs fine, grate garlic, then mix with spices, salt, olive oil, and lemon juice. Taste—bright and punchy. |
| 3. | Toss potato slices with 1/3 of the chermoula + a pinch of salt. Layer in a tray and bake 15 minutes (potatoes need a head start). |
| 4. | Add onion + peppers on top. Lay fish over everything and rub remaining chermoula over the fish (get it into every corner). |
| 5. | Scatter preserved lemon and olives. Bake 18–22 minutes until fish flakes and potatoes are tender. |
| 6. | Rest 5 minutes before serving so the oil and lemon settle into the tray juices. |
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