Tagine of fish & preserved lemon

For the chermoula:

1 cup	Fresh coriander, chopped
1 cup	Flat leaf (Italian) parsley, chopped
1	Preserved lemon
4	Garlic cloves, crushed
2 tsp	Hot smoky paprika
2 tsp	Cumin
2 pinches	Saffron, soaked for 10 minutes in 2 tbsp of boiling water
1 tsp	Ground ginger
½ tsp	Salt

For the tagine:

1 ⅕ kgs	Kingfish, or use hapuku or other firm-fleshed fish (Main)
300 g	Waxy potatoes, such as desiree
300 g	Carrots
300 g	Tomatoes, such as acid-free or roma tomatoes
3 Tbsp	Olive oil
1 Tbsp	Sliced almonds
1 to garnish	Fresh coriander

Directions

1. To make the chermoula marinade, put the parsley, coriander, flesh of the preserved lemon and garlic in the processor, blend, and put the resulting paste in a bowl.
2. Add the spices, including the saffron water.
3. Cut the fish into six and rub chermoula all over. Peel, slice the carrots; peel, quarter tomatoes; peel, slice potatoes. Slice preserved lemon skin.
4. Arrange the carrots on the bottom of a medium-sized tagine dish or oven dish, then the fish, then the preserved lemon, the potatoes.
5. Lastly add the tomatoes, all in a beautiful design. Pour over the olive oil.
6. Bake at 180 degC or simmer on the stovetop for 45 minutes. Serve sprinkled with grilled almonds and fresh coriander.