Moroccan Fish Tagine | America's Test Kitchen

Ingredients

• 1 1/2 pounds skinless cod fillets (1 to 1½ inches thick), cut into 1½- to 2-inch pieces
• 3/4 teaspoon table salt, divided
• 1/2 cup fresh cilantro leaves, plus ¼ cup chopped
• 4 garlic cloves, peeled
• 1 1/4 teaspoons ground cumin
• 1 1/4 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1 1/2 tablespoons lemon juice
• 6 tablespoons extra-virgin olive oil, divided
• 1 onion, halved and sliced through root end ¼ inch thick
• 1 green bell pepper, stemmed, seeded, and cut into ¼-inch strips
• 1 carrot, peeled and sliced on bias ¼-inch thick
• 1 (14.5-ounce) can diced tomatoes
• 1/3 cup pitted green olives, quartered lengthwise
• 2 tablespoons finely chopped preserved lemon