Charmoula sauce:Combine cilantro, parsley, garlic, lemon juice, salt, paprika, cumin and cayenne pepper. Add enough olive oil to dry mix to make a thick sauce.
In a 9x13 inch baking pan, lay roasted potato slices, saute green peppers and sliced tomatoes. Arrange fish fillets on top of the vegetables. Season with salt and pepper, top with charmoula sauce. Add a squeeze of lemon. Bake for 10-15 minutes or until fish flakes easily with a fork. Makes 8 servings.