Moroccan Fish Tagine
Charmoula marinade: Separate the lemon rind from the pulp. After removing seeds, add pulp to food processor along with all other charmoula ingredients. Process until blended.
Marinate Fish: In tagine, mix 1/4 of charmoula with 1/4 cup water. Rinse fish and pat dry. Rub half of the charmoula all over fish and place fish in tagine; let stand for 1 hour at room temperature or up to 24 hours, refrigerated. Add 1/4 cup water to remaining charmoula, cover, and keep refrigerated.
Remove fish from tagine. Sprinkle half the vegetables to the bottom of the tagine (onions on the very bottom) and press down. Add fish, and top with remaining vegetables - mound in center but don't overfill tagine. Spread remaining charmoula over top. Sprinkle olives, lemon peel, and bay leaves on top.
Cover with tagine lid. Cook tagine for 1 hour - set to medium heat until tagine is hot enough (about 15 minutes) and then reduce to low heat. If tagine is too dry, add 1/4 cup water.
When ready to serve, remove lemon peel and bay leaves. Garnish with sprig and serve with couscous. (Cook couscous: Equal parts boiling water and couscous, let stand 4-5 minutes, fluff with fork immediately).
Note: This recipe is still a work in progress. When making substitutions, be sure not to include anything sweet (red/yellow pepper, sweet paprika, tomato, etc).