1 cup lightly packed cilantro, leaves and stems
5 cloves garlic, chopped
3 tablespoons chopped flat-leaf parsley
3 tablespoons lemon juice, preferably fresh
Zest of 1 lemon
2 teaspoons ground paprika
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon ground cayenne
1/2 teaspoon freshly ground black pepper
2 tablespoons cider vinegar
1/4 to 1/3 cup extra-virgin olive oil
4 6-ounce white fish fillets, such as skinless halibut, cod, orange roughy, sea bass or haddock
1 large onion, thinly sliced
1 tablespoon olive oil
1 rib celery, cut in sticks
2 large carrots, peeled and sliced
5 small tomatoes, sliced
3 to 4 tablespoons lemon juice, preferably fresh
1/4 teaspoon crushed red chile
1/4 teaspoon crushed cumin seeds
Salt and pepper
1 small red bell pepper, seeds removed, cut in 1/4-in strips
1/2 cup Kalmata olives, pits removed
1 small lemon cut in wedges
Garnish: Chopped fresh cilantro or flat-leaf parsley
Place all the ingredients for the Charamoula, except the vinegar and oil, in a blender or food processor and pulse to coarsely chop. With the motor running, slowly add the vinegar and enough of the oil to make a thick paste. Allow the sauce to sit for 20 to 30 minutes to blend the flavors.
Place the fish in a non-reactive dish, cover with the Charamoula, and marinate in the refrigerator, covered for two hours, turning occasionally.
Preheat the oven to 350 degrees F.
Heat a heavy skillet, add the oil and saute the onion until just soft.
In the bottom of a tagine, Dutch oven, or heavy casserole layer the celery in a cris-cross pattern. Add the carrots, tomatoes and one half of the onions, and season with the lemon juice and half the pepper, cumin, salt and pepper.
Drain the fish, reserving the marinade. Place the fish on the vegetables and add the remaining onion, and top with the lemon wedges. Season with the remaining red chile, cumin, and salt and pepper. Add the olives and arrange the bell pepper over the top. Mix the reserved marinade with 1 cup water and pour over the tagine. Cover the dish and bake for 40 minutes.
Increase the temperature to 400 degrees F. and bake until the fish flakes easily and the vegetables are tender.
Garnish with the chopped cilantro and serve with couscous or rice.