Halibut Tangine With Chermoula

• 1.5 pounds halibut filets
• 1 red bell pepper, halved cored, seeded
• 2 tablespoons olive oil
• 1 serrano or jalepeno pepper
• 1 carrot, grated
• 2 green bell peppers, julienned
• 2 yellow or orange bell peppers, julienned
• 1 yellow onion, thinly sliced
• 2 cloves garlic
• 1 tablespoon cumin
• 1.5 tablespoons sweet paprika
• 1/2 cup flat leaf parsley
• 1/2 cup chopped cilantro
• 1 juice of lemon
• 1/2 teaspoon kosher salt

1. Set broiler to high. Rub red bell pepper and jalepeno with olive oil. Broil until charred. Season fish with salt and pepper.
2. Preheat oven to 375. Scrape charred skin from peppers and place in food processor. Pulse to a smooth paste. Swirl 1 tbsp olive oil in a large lidded pan over medium heat. Stir in pepper paste, grated carrot, peppers and onions. Season with salt. Saute until pepper soften fully, about 20 minutes.
3. Meanwhile combine garlic, cumin, paprika, parsley and cilantro in clean bowl of a food processor. Pulse to finely chop. Stir in one tbsp olive oil, salt and juice of one lemon.
4. Spread half the chermoula over fish. Place fish on sauteed peppers in pan and cover with lid. Tranfer to oven and bake until fish is opague and flaky, 8 - 10 minutes. Serve with reserved chermoula.

red bell pepper, olive oil, serrano, carrot, green bell peppers, orange bell peppers, yellow onion, garlic, cumin, sweet paprika, flat leaf parsley, cilantro, lemon, kosher salt

Taken from www.epicurious.com/recipes/member/views/halibut-tangine-with-chermoula-5acce410c191ad405a8ad22d (may not work)