Make the chermoula (enough for 2 whole fish)

• Zest 2 lemons and squeeze their juice.

• Add 4 Tbsp tomato paste.

• Add 10 garlic cloves, crushed.

• Add 8 Tbsp finely chopped parsley + cilantro (mixed).

• Stir in ~6 Tbsp olive oil.

• Spices: 2 tsp sea salt, 2 tsp black pepper, 2 Tbsp paprika, 2 Tbsp cumin, 2 Tbsp coriander, ½ tsp chili powder.

• Loosen with 100 ml cold water.

• Mix well, cover, and chill while you prep the fish.

Prep the fish

• Use whole seabream (works with most whole fish).

• Scale and gut (already done in video), keep the head, remove fins except the tail.

• Score 3 long slits on each side (even cooking + flavor penetration).

• Season lightly inside and out (pinch salt/pepper if you like).

Stuff and marinate

• Pack chermoula generously into the belly cavity.

• Rub chermoula into the slits and all over the fish.

• Cover and refrigerate while you prep vegetables.

Build the roasting base (prevents burning + adds sauce)

• Oil the pan lightly with olive oil.

• Layer 1: thin onion slices + a few spoonfuls of chermoula.

• Layer 2: thin potato slices (they take longest) + more chermoula.

• Layer 3: tomato slices and bell peppers.

• Lay the fish on top and use the remaining chermoula over everything.

Bake—covered, then uncovered

• Cover tightly with foil.

• Bake 1 hour at 180°C / 350°F (preheated).

• Uncover and bake ~20 min more at the same temp for color.

• Baste at least once during the uncovered phase so the fish stays juicy.

Serve

• Family style: bring the whole tray to the table with Moroccan bread and a side of harissa.

• Plated: add fresh lemon juice, chiffonade parsley, fresh cracked pepper, and a drizzle of olive oil to each plate.