Bream in Tajine

Rinse the bream in cold water, pat dry with paper towels and rub inside and outside with salt. Rinse the herbs, shake dry and finely chop the leaves. Chop the olives finely. Mix with the herbs in a bowl. Crush the allspice and cumin in a mortar. From 2-3 tomatoes, remove the stalk approaches. Rinse the tomatoes, blanch, peel, halve and cut into small cubes. Peel garlic and press into the mortar.

Add the tomato cubes to the mortar and mix with the spices and garlic. Squeeze the lemon juice and add. Stir in 2 tablespoons olive oil. Fill the sea bream with half of the olive-herb mixture, cover and infuse for 30 minutes. Rinse the remaining tomatoes and potatoes. Peel the potatoes and depending on the size, leave whole or halve. Peel the lime. Cut the tomatoes, potatoes and lime into thin slices. Rinse the peppers, cut in half, remove seeds and ribs and cut into strips.