Ingredients: 1 kg of sardines - 500g potato - 1 green pepper - 2 onion - marinade or chermoula: 4 cloves of garlic - juice of one lemon - tea glass olive oil - 1 teaspoon of cumin - chopped parsley - 1 tomato - large amount of olive - candied lemon - harissa - capers. Preparation: - Wash the sardines, - Prepare the chermoula: In a mortar, pile the herbs with the garlic and spices. Pour the chermoula into a container, add the lemon juice and olive oil. Mix. - Coat the flesh of each sardine (open, flat) with the chermoula, cover with a second sardine. And do so with all the sardines. - In your tagine and over low heat, pre-cook your sliced potatoes with a drizzle of olive oil, salt and a little water for about ten minutes. - Assemblage: Grate a large garlic and 1 tomato and mix with the rest of the chermoula. Arrange some of it on the potatoes. Place the sliced onions on top of the pepper slices and finally the rosette-shaped sardine fillets. Spread the rest of the chermoula on the skin of your sardines. - Bake at 180c/Th.6 for about 30 minutes without the lid. 10 minutes before the end of cooking, add a few olives and 1/2 lemon confit, thinly sliced and capers.