Žuvis egiptietiškai Tadjine Bil Hout (Baked bass)

1 Bass(or other white Mediterranean fish)1,2kg
2 ripe tomatoes
1 bell paper
ground ginger
Saffron
olive oil
balck olives and 1 lemon for garnish.
For the chermoula:2cloves garlic,
cumin,paprika,1 sprig fresh coriander,olive oil,hot red paper

 To prepare the chermoula,combine the chopped coriander with the crushed garlic,2 tablespoon olive oil,1 tablespoon cumin,2 tablespoons paprika,salt,the hot red peper and 1/2 glass water.Gut scale and rince the fish and then cut it into pieces.Take 1 tablespoon chermoula and blend in6 tablespoons olive oil,the saffron and 1 teaspoon ginger.Marinate the fish in the rest of the chermoula for 2 hours.Roast the pepper in the oven,remove the skin and cut it into narrow strips.Place the strips in a greased oven dish.
Put the fish on top of the pepper slices,along with the tomatoes, cut into chunks,the chermoula you used for the marinade,and the other that you blended with olive oil.Cover with a sheet of aluminum foil bake at 160C for 45 minutes.Serve with plives and lemon wedges.

Skanaus ;)