| 1. Prepare the sharmula. Coat the
fish steaks with half of the sharmula
and marinate 2 hours in a ceramic or glass
baking pan in the refrigerator. 2. Preheat the
oven to 400 degrees F. Lightly oil a tagine,
Dutch oven, earthenware casserole, or enameled
cast-iron casserole and arrange the potatoes on
the bottom. Lightly salt and pepper the
potatoes. Place the fish steaks on top of the
potatoes. Cover the fish with the green peppers
and then the tomato slices, arranging everything
very neatly and decoratively. Lightly salt and
pepper again. Spoon half of the remaining
sharmula over the tomato slices. Pour the
tomato purée over and sprinkle with the
coriander, parsley, and more salt and pepper.
Spoon the remaining sharmula over
everything.
3. Bake the tagine, covered, until the
potatoes are tender and the fish cooked, about 1
hour. Do not check until at least 40 minutes
have passed. Serve.
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