Moroccan Fish Tagine for Two | America's Test Kitchen

Ingredients

• 12 ounces skinless cod fillets (1 to 1½ inches thick), cut into 1½- to 2-inch pieces
• 1/2 teaspoon table salt, divided
• 1/4 cup fresh cilantro leaves, plus 2 tablespoons chopped
• 2 garlic cloves, peeled
• 3/4 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 2 teaspoons lemon juice
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 onion, sliced through root end ¼ inch thick
• 1/2 green bell pepper, cut into ¼-inch strips
• 1 small carrot, peeled and sliced on bias ¼ inch thick
• 3/4 cup canned diced tomatoes
• 3 tablespoons pitted green olives, quartered lengthwise
• 1 tablespoon finely chopped preserved lemon