1. In small bowl, whisk 1 tablespoon oil, 1 tablespoon lemon juice, parsley, cumin, paprika and ginger. Place cod in wide, shallow dish, and brush both sides with oil mixture; cover with plastic wrap and refrigerate 30 minutes

2. In large high-sided skillet or cast-iron skillet, heat remaining 2 tablespoons oil over medium heat. Add bell peppers, carrot and onion; cook and stir 5 minutes or until tender. Add garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; cook and stir 1 minute or until fragrant. Add potatoes, tomatoes with their juice, lemon zest, 2 cups water and remaining 1 tablespoon lemon juice; heat to a simmer. Cook and stir 20 minutes or until potatoes are tender

3. Add cod and olives to skillet; cover and cook 7 minutes or until internal temperature of cod reaches 145°. Makes about 9 cups

4. Serve tagine sprinkled with parsley, if desired

• 14 g Total fat
• 2 g Saturated fat
• 54 mg Cholesterol
• 925 mg Sodium
• 33 g Carbohydrates
• 6 g Fiber
• 8 g Sugars
• 0 g Added sugars
• 27 g Protein