1 Red Snapper (approx 4 pounds-Cleaned & scaled)
1/4 Cup Chopped fresh parsley
1/4 Cup Chopped fresh coriander
3 Tablespoons Chermoula Spice Blend
3 Cloves garlic, peeled
1/4 Cup Olive Oil
2 large bunches celery
1 pound peeled, seeded and chopped (may use fresh or canned)
1/2 Preserved Lemon
1 teaspoon chopped parsley
Wash fish. If it smells "fishy", you may rub the flesh with lemon juice & rinse it. Rub the inside and outside of the fish with salt and let stand for ten minutes. Rinch and pat dry with paper towels. Score the fish every one and half inches.
Blend the parsley, coriander, Chermoula Spice Blend, 1 teaspoon salt, garlic, oil and 1/4 cup lemon juice into a nice Chermoula Paste. Coat the fish with the Chermoula paste and rub it into the cavity. Marinate for at least 30 minutes, but longer is better to allow the spices to penetrate the fish.
Clean the celery and remove the leaves. Cut each piece of celery lengthwise down the middle and then crossways into 2 inch pieces. Set aside.
Preheat oven to 350F degrees. Arrange the celery pieces in one layer in a baking dish (earthenware is excellent). Lay the fish over the celery and pur the remaining chermoula paste over the fish. Add the chopped tomatoes.
Wash the preserved lemon. Remove the pulp and dice the peel. Sprinkle the lemon peel and remaining chopped parsley over the top of the fish. Cover with aluminum and bake for 40 minutes.
Remove foil and spoon sauce over fish to moisten. Continue to bake the uncovered fish on the top shelf of the oven for 25 minutes.