Finely chop a generous amount of fresh parsley and fresh coriander.

Grate the garlic and add it with salt, pepper, paprika, a little chili powder and ground coriander to the chopped herbs.

Divide the charmoula mixture into two equal parts.

Into the first half, add the lemon juice and cumin, to use as the fish marinade without any oil so the fish absorbs the flavors.

Into the second half, add a generous amount of olive oil and the bay leaves, to use as the sauce base.

Make two incisions in the sea bream and rub the first marinade all over it, on all sides.

Place a few parsley sprigs in the baking dish and lay the marinated sea bream on top.

Slice the carrots into rounds and the potatoes into rounds.

Sauté the second marinade (with olive oil and bay leaves) over medium heat in a pan.

Add the tomato pulp, then the carrots, to the sauce.

Cover with water and let cook for about 10 minutes.

Add the potatoes to the sauce for a partial cooking.

Spoon the sauce into the baking dish, then layer the carrots, potatoes, bell pepper rounds and cherry tomatoes over it.

Finish with a drizzle of olive oil.

Cover the dish with dampened baking parchment and bake in the oven for 30 minutes at 200°C.

Remove the parchment paper, add the purple olives and lemon rounds.

Let the sauce reduce, uncovered, in the oven for 5 to 10 minutes.