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1
Slash the skin of the fish in a few places across the thickest part.
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2
This ensures that the fish does not curl, and cooks evenly.
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3
Sprinkle with salt.
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4
Mix all the chermoula ingredients in a dish, and marinate the fish in half the quantity for about 30 minutes.
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5
Peel the potatoes, if you wish, and cut them into slices about 1/4 inch thick, and the tomatoes into slices 1/3 inch thick.
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6
Brush the bottom of a baking dish with olive oil, put in the potatoes and tomatoes, and drizzle a little oil on top.
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7
Sprinkle with salt, then turn the vegetables so they are well seasoned and lightly coated all over with oil.
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8
Put the dish in a very hot oven preheated to 475F for 50 minutes, or until the potatoes are tender.
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9
During the cooking, turn them over once so that the top ones bathe in the juice released by the tomatoes.
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10
Take the potatoes and tomatoes out of the oven, place the fish fillets on top, skin side up, and return the dish to the oven.
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11
Bake for 10 to 12 minutes, or until the fish is cooked through; it is cooked when the flesh flakes when you cut into the thickest part.
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12
Just before serving, pour the remaining chermoula over the fish, letting it dribble onto the vegetables.
