Place the fish in a marinade bowl and cover with the turmeric, paprika, salt, pepper and olive oil.
Shave the carrots with a potato peeler to reduce their cooking time.
Start by packing your tagine (or saucepan) with the garlic halves, cocktail tomato halves, onion and carrot shavings.
Cover with half the chopped coriander and half the chopped parsley. Put the pieces of fish on top.
Cover again with the rest of the parsley and coriander.
Rinse the marinade bowl with the water and pour it over the fish.
Cover with the lid and simmer on low for about 20 minutes or until the fish has turned white and firm.