1/4 cup minced parley
2 tablespoons minced cilantro
1/2 cup olive oil
2 teaspoons paprika
1 teaspoon ground ginger
4 six-ounce boned fish fillets
4 tomatoes, peeled, seeded and chopped
2 garlic cloves, minced
1 teaspoon ground cumin
Salt and pepper to taste
2 carrots, peeled and sliced diagonally
1 onion, thinly sliced
1 teaspoon preserved lemon pulp
12 green or black olives, pitted
In a large bowl, combine the parsley, cilantro, olive oil, paprika, saffron and ginger.
Add the juice of a half lemon. Coat the fish fillets with this mixture and refrigerate for 1-2 hours, turning over occasionally. Cut the other lemon half into thin slices and set aside
In a large saucepan, combine the tomatoes, garlic, and cumin. Cook over medium heat, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper. Set aside
Line the bottom of a casserole dish with the carrot slices, cover with the onion slices. Spoon the tomato sauce over the onions. Cover and cook over medium heat until the carrots are tender, 15-20 minutes
Remove the casserole dish from the heat and place the fish on top of the vegetables. Spread a little preserved lemon pulp over each fillet and top with a slice of lemon. Add the marinade. Surround the fish with the olives.
Cook over medium heat covered until the fish is flaky, 10-20 minutes. Baste the fish with the sauce while cooking.