Updated: May 28, 2020
Here is a recipe that I adapted from a recipe I found on the Food Blog, "Cook & Be Merry" by Lynne Hemer - I only changed a few of the ingredients and re-arranged the directions -
4 to 6oz Cod or halibut
½ cup olive oil
¼ cup minced fresh flat-leaf parsley
1 lemon, juiced 2 tablespoons minced fresh cilantro 2 teaspoons sweet Hungarian paprika 8 threads Spanish saffron, crushed 1 teaspoon ground ginger
Sauce 1 lemon – juiced
4 large tomatoes – chopped and seeded 2 large garlic cloves, pressed 1 teaspoon ground cumin Salt and pepper to taste
For the bake
4 to 6 heirloom carrots, peeled, sliced diagonally ¼-inch 1 lg. white onion, thinly sliced
1 lemon thinly sliced 1 tablespoon preserved lemon pulp – from the two lemons used in sauce and marinade 12 green and/or black olives, pitted
A handful of fresh Italian Parsley, chopped and stems removed
In a large bowl, mix parsley, cilantro, olive oil, paprika, saffron, and ginger. Add the juice of half of the lemon. Coat fish fillets with the mixture, cover, and refrigerate for 1 to 2 hours.
In a large saucepan, combine tomatoes, lemon, garlic, and cumin. Cook over medium heat, mashing and stirring occasionally until sauce thickens slightly 8 to 10 minutes. Season with salt and pepper. Set aside.
Preheat oven to 350 degrees F.
Place carrot slices in a single layer on the bottom of the enameled casserole or Dutch oven. Cover with onion slices. Spoon tomato sauce over onions along with the lemon pulp. Cover casserole tightly with aluminum foil, or cover of the Dutch oven. Bake in middle of the oven for about 30 minutes, until carrots are soft.
Remove from oven and place fish fillets on top of vegetables. Reserve marinade. Spread a little preserved lemon pulp on each fillet and top each one with 2 slices of lemon.
Pour reserved marinade around fillets and surround with olives. Return casserole to oven and bake, uncovered, for 20 to 25 minutes, until fish is flaky.
Spoon some of the sauce over fish. Garnish with parsley.
Serve over couscous if desired.