Grind the marinade ingredients in a mixer until
smooth. Rub half over the cod, cover and chill for
between 20 minutes and 1 hour.
Meanwhile, boil the potatoes in a pan of salted
water until tender, drain, then cut in half lengthways.
In a shallow casserole over a low heat, fry the garlic in the oil for 1-2 minutes. Add the peppers and cook
for 5 minutes, then add the tomatoes and cook for
a further 2 minutes. Stir in the remaining marinade and the vegetable stock. Stir well.
Place the potatoes in a big non-stick frying pan with a lid. Top with half the tomato mixture, then with
the fish, then add the remaining tomato mixture.
Scatter over the olives, cover and cook over a medium-high heat for 10-12 minutes until the fish is just cooked through. Garnish with lemon wedges
And coriander to serve.