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1
Preheat the oven to 475.
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2
Oil the bottom of a very large roasting pan.
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3
Arrange the potatoes in a slightly overlapping layer in the pan; drizzle with oil and season with salt.
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4
Spread the tomatoes over the potatoes, drizzle with oil and season with salt.
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5
Bake in the lower third of the oven for 50 minutes, or until the potatoes are tender and crisp on the bottom.
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6
Meanwhile, in a mortar, pound the garlic, a few cloves at a time, with a little salt until well mashed.
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7
Add the chile and pound to a paste.
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8
Blend in 1/4 cup of the oil and transfer the paste to a medium bowl.
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9
Stir in the cilantro, lemon juice, cumin, paprika and the remaining 1/2 cup of oil.
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10
Season with salt.
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11
(Alternatively, blend all of the charmoula sauce ingredients in a mini food processor.
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12
).
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13
Slash the skin side of the fish fillets 3 times.
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14
Transfer the fish fillets, skin side down, to a large rimmed baking sheet and coat the fish with half of the charmoula sauce.
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15
Let marinate at room temperature for 30 minutes.
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16
When the potatoes are tender, set the fish fillets, skin side down, on top and season with salt.
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17
Bake in the upper third of the oven for about 12 minutes, or until the fish is just cooked through.
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18
Serve hot or at room temperature with the remaining charmoula on the side.
