In a bowl, mix garlic, coriander, parsley, cumin, paprika, ginger, lemon juice and 30 ml olive oil to form a chermoula. Season lightly with salt.

Rub the fish fillets with half of the chermoula and set aside while preparing the vegetables.

Heat remaining olive oil in a wide pan or tagine base over medium heat. Add onions and cook for 5 minutes until softened.

Layer the sliced peppers and tomatoes over the onions. Spoon the remaining chermoula on top and season lightly.

Place the marinated fish on top of the vegetables, scatter over the olives, cover and simmer gently for 20–25 minutes until the fish is opaque and flakes easily.

Remove from heat, rest covered for 5 minutes, then serve hot.