Two 8 oz fillets sea bassscaled, skin on or off, depending on your preference
1fennel bulbcored and cut into 8-12 wedges
1large potatored or yellow potatoes work well too, cut into ¼” slices
1large carrotpeeled and sliced
1red pepperseeded and sliced into rounds
½red onioncut into petals
1cupwatervegetable, or chicken stock
Ras el hanout is a spice blend found in many North African dishes. If you can’t find it, you can blend the following to make your own:
1tspground anise seeds
Marinate the fish by mixing together all ingredients. Coat the two fillets and and set aside while you prepare the vegetables.
Slice the vegetables as directed, then layer in a Dutch oven or tagine with potatoes on the bottom, then the fennel followed by the carrot, onion petals, and red pepper rings.
Put the fish on top of the vegetables, and scrape all of the remaining marinade on top of the fish (this is going to become your sauce)! Pour the water or stock into the pot, cover with the lid, and bring to a simmer. Once simmering, lower heat to maintain temperature, and cook 15-20 minutes until potatoes are tender and fish is cooked through.
While the fish and vegetables are cooking, rinse the quinoa until water runs clear and place it in an uncovered pot with the salt and water.. Cook on high until boiling, then cover pot, lowering heat to let it and simmer until water is absorbed, about 10 minutes, or until germs are uncurled.
Remove from heat, fluff with a fork, and cover until ready to serve with the fish and vegetables.