-
1
Prepare a medium heat fire (350F) in a wood-fired oven or cooker.
-
2
To make the sauce, combine all of the ingredients in a blender and blend to a paste.
-
3
Add a little more olive oil if needed.
-
4
Alternatively, finely chop the cilantro, parsley, onion, and garlic, then mix with the remaining sauce ingredients.
-
5
Using half of the sauce, coat both sides of the fish.
-
6
Cover and refrigerate for at least 1 hour or up to 3 hours.
-
7
This will allow the flavors to blend.
-
8
Trim the artichoke stems and discard.
-
9
Break off the outer leaves until you reach leaves that are pale yellow at the base.
-
10
Cut off the upper one-third of the leaves.
-
11
Trim the rough edges at the base.
-
12
Cut the artichokes lengthwise into quarters.
-
13
Add the lemon juice to a bowl of water and add the artichokes.
-
14
Add the olive oil to the bottom of the tajine, then add the potatoes.
-
15
Sprinkle the potatoes with a little salt and pepper.
-
16
Top the potatoes with a layer of fish.
-
17
Scatter the artichokes and olives over and around the fish.
-
18
Top with the remaining sauce, and finally with about 1/2 cup of the chopped tomatoes and their juices.
-
19
Add a sprinkling of salt and pepper.
-
20
To finish, top with the cilantro, parsley, and a little more salt and pepper.
-
21
Cover and bake until the potatoes are fork-tender, about 1 hour and 15 minutes.
-
22
To serve, bring the tajine to the table and lift the lid.
-
23
Use a serving spoon or spatula to serve each person a piece of fish, some artichokes, olives, and potatoes.
