Parboil the carrots and potatoes, then drain. Cook the rice until almost done, then add the chopped bell peppers and continue cooking. Drain when done.

In a mortar, crush the garlic and cilantro with salt, then place in a bowl. Add parsley, tomato paste, spices, lemon juice, vinegar, salt, thyme, chopped tomatoes, and 1/4 cup olive oil. Mix well and let sit for a while.

Season the fish and set aside.

In a bowl, mix the marinade and add a little to the onions, potatoes, carrots, rice, and bell peppers separately.

In a tagine, pour the olive oil, add the onions, and arrange them. Then add the carrots, potatoes, rice, and garnish with fish, bell peppers, and tomato slices. Cover with aluminum foil and bake in the oven until cooked through. Serve.