baked fish

Cooking time: 1 1/4 hours (approx).
Choose a fish such a pageot, dorado or sea-perch, weighing about 3 kg (6 lbs 10 oz).Clean inside, wash in salt water, make a small cut along the back (so that the marinade can get in) and leave for several hours in the chermoula

1 1(2 hour before the meal, thinly slice 1 1/2 kg (3 lbs 5 oz) of potatoes and spread them on the bottom of a fireproof dish with the fish on top. Wash and seed 2 kg (4 lbs 7 oz) of tomatoes and keep the juice. Put the sliced tomatoes on top of the fish and around it. Add 3 or 4 sweet peppers, grilled and cut in two lengthways, and 2 or 3 small hot peppers which should be left whole. Pour the remainder of the chermoula on the fish together with the tomato juice and 3/4 of a ladleful of groundnut oil.

Sprinkle with salt, chopped parsley and pepper. Cook in a moderately hot oven, basting with the juices in the dish from time to time. When the fish is almost cooked, pour the juice into a saucepan and boil down on top of the stove until it becomes sticky. Serve piping hot with the sauce.