2 lb Cod fish (or any white fish) 1 Red bell pepper 1 Green bell pepper 15 Small mini-carrots 1/2 Large potato, sliced (thick) 1/2 Large onion, sliced 1/2 cup Kalamata olives 1/2 cup Water
Wash and pat dry the fish. Slice it to personal size filets. Place filets in the chermoula sauce and marinate for 20 minutes.
Place red and green bell pepper on stove's grates and roast. Remove from the stove and put them into a plastic bag then close the bag. Place in the sink for 10 minutes. The skin will be peel off easily. Clean the seeds and slice the roasted peppers then set a side.
Layer all ingredients in the tagine dish:
First, place sliced onion and then sliced potatoes. Add fish filets with 1/2 of the charmoula sauce. Place the roasted bell pepper slices on top of the fish. Place mini carrots around the tagine. Add slices of tomatoes and olives.
Add 1/2 cup water to the remaining charmoula sauce, mix and pour over the fish. Add olives and cover the tagine pot.
Place the tagine on a medium heat stove, and cook covered for 30 minutes. Uncover the dish (will look watery), and continue to cook uncovered for an additional 20 minutes or until the sauce thickens. Be sure not to let the sauce dry out.
This dish can be served with sliced toasted bread or saffron rice.