Cut the baby potatoes in half, the bigger ones in quarters. Slice the green olives and finely chop the fresh herbs and dates. Crush the cloves of garlic.
In a salad bowl, combine the olives, dates, fresh herbs, and garlic with half of the lemon juice. Season with salt, pepper, smoked paprika, and ground cumin and drizzle with olive oil. Add the potatoes to the salsa and mix well.
Cut the courgette into slices, the carrot diagonally, the red pepper into wedges and the tomatoes into cubes.
Heat a large tagine or a deep non-stick frying pan, place the potatoes at the bottom, then top with the courgette, carrot, red pepper, and tomatoes. Cover the tagine/deep non-stick frying pan with a lid and cook for 20-25 minutes.
Place the raw fish on top of the vegetables, season with salt and olive oil, put the lid back on, and cook for a further 10 minutes.
Sprinkle the remaining lemon juice over the cooked dish and serve.
