Preparation

• 如果保留的柠檬整体，将其切成4至6个楔子。如有必要，冲洗楔子并取出种子。使用勺子或削皮刀，将果肉与果皮分开。切碎纸浆并放在一旁。切碎一半的果皮，然后将其余的每块切成3或4条条，然后放在一旁。
• Set a medium-mesh sieve over a large bowl. Working over the sieve, run your fingers through the tomato halves to release the seeds and press the liquid through the sieve, discarding the seeds. Remove the sieve and set a box grater into the bowl. Working with one tomato at a time and holding each in the palm of your hand, slowly and carefully grate the tomatoes on the large holes of the grater until the skin peels back and the soft flesh has been grated into the bowl; discard the skin.
• 加入柠檬果肉和切碎的果皮，欧芹，香菜，大蒜，小茴香，辣椒粉，1/4茶匙。盐和磨碎的西红柿的几杯胡椒粉。加2汤匙。油和2汤匙。水和混合。一一将鱼片添加到腌料中，然后在添加下一个之前涂上涂层。覆盖和冷藏，将鱼翻到一两次，持续30分钟
• Meanwhile, bring a 4-quart pot of lightly salted water to a boil. Add the carrots and potatoes and simmer until tender but not falling apart, 6 to 10 minutes. Drain in a colander and let cool slightly.
• Heat an 8-inch skillet over medium heat. Add the bell pepper and 1/4 cup water, cover, and steam until beginning to soften, about 5 minutes. Remove from the heat; set aside.
• Coat the bottom of an 11- to 12-inch tagine with the remaining 2 Tbs. oil. Evenly arrange the carrots and potatoes over the bottom of the tagine, and drizzle with 1/4 cup water. Separate the onion slices and scatter them on top. Arrange the fish over the vegetables and spread any remaining marinade lightly and evenly over all. Arrange the bell pepper strips on top and dot with the olives and strips of lemon peel.
• Put the tagine over medium-low heat and cover with the lid, propping a wooden spoon between the base and the lid to keep it from sealing. Gently simmer, nudging the fish and vegetables from time to time to prevent sticking and swapping the spoon position halfway through, until the fish is opaque throughout (use a paring knife to check), 30 to 45 minutes. Drizzle in a few tablespoons of water as necessary during cooking to keep the sauce loose, or remove the lid at the end of cooking to evaporate and thicken the sauce if it’s watery. Serve.