Instructions: In a large bowl, mix parsley, cilantro, olive oil, paprika, saffron and ginger. Add juice of half of the lemon. Coat fish fillets with this mixture and refrigerate for 1 to 2 hours, turning over once or twice. Cut other lemon half into very thin slices. Set aside.

Meanwhile, in a large saucepan, combine tomatoes, garlic and cumin. Cook over medium heat, stirring occasionally, until sauce thickens slightly, 8 to 10 minutes. Season with salt and pepper. Set aside.

Place carrot slices in a single layer on bottom of a small Dutch oven or enameled casserole. Cover with onion slices. Spoon tomato sauce over onion.

Cover and cook over medium heat until carrots are tender, 15 to 20 minutes.

Remove from heat and set fish on top of vegetables. Spread a little preserved lemon pulp over each fillet and top each one with a slice of lemon. Add marinade. Surround fish with olives. Cover pan once again and cook over medium heat until fish is flaky, 10 to 12 minutes. Spoon some sauce over fish. Garnish with parsley or cilantro leaves. Serve immediately.

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