1/2 cup olive oil |
2 tablespoons freshly chopped parsley |
3 large garlic cloves, finely chopped |
3 tablespoons freshly chopped coriander |
1 tablespoon sweet paprika |
2 teaspoons ground turmeric |
1/8 teaspoon crushed saffron thread |
4 white fish fillets (e.g. halibut or orange roughy) |
16 ounces carrots, peeled and thinly sliced |
25 ounces tomatoes, thinly sliced |
1 large onion, thinly sliced |
1 lemon, thinly sliced |
salt & freshly ground black pepper |
1 sweet red pepper, deseeded and cut into strips about 1/4 inch wide wide |
24 kalamata olives |