Tagine of Seabass and Seasonal Vegetables

Ingredients

• flat leaf parsley

  finely chopped
  30 sprigs
• cilantro

  finely chopped
  20 sprigs
• garlic cloves

  minced
  3 unit
• turmeric
  1 teaspoon
• sweet paprika
  2 teaspoons
• and 1/2 teaspoons ground cumin
  1 unit
• freshly-squeezed lemon juice
  1/4 cup
• thick slices (4 to 6-ounces each) white fish

  rinsed and patted dry
  4 unit
• carrots

  peeled and thinly sliced on the diagonal
  4 unit
• ribs celery

  strings removed, and cut into 2-inch pieces
  6 unit
• zucchini

  cleaned, and cut into 1/4-inch slices
  2 medium
• tomatoes

  peeled, seeded, and cut into 1/4-inch slices
  4 medium
• onion

  cut into 1/4-inch slices
  1 small
• green Italian olives

  pitted
  20 large
• lemon

  seeded, and cut into 1/8-inch slices
  1/2 medium
• Freshly-ground pepper to taste
  1 unit
• Wedges of lemon for garnish
  1 unit