Vermicular | Moroccan Sea Bass with Chermoula

Ingredients

• 1 lb sea bass fillets (or other white fish), cut into 4 fillets
• 10 cherry tomatoes, halved lengthwise
• 2 small potatoes, thinly sliced
• ½ medium onion, sliced
• ½ medium carrot, thinly sliced
• 1 stalk celery, sliced
• 4 lemon slices
• Chermoula Oil
• 4 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon parsley, chopped
• 1 tablespoon cilantro, chopped
• 1 teaspoon kosher salt
• 1 teaspoon ground paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground ginger
• Zest from 1 lemon, grated
• Garnish
• Cilantro (or parsley)