Grilled Fish with Vegetables, Tarator, and Lemon-Garlic Sauce

Blend the green pepper, red pepper, tomatoes, garlic, vinegar, lemon, cumin, smoked paprika, oregano, ground coriander, salt, black pepper, and olive oil until smooth and evenly combined, reserving the pepper intended for the topping.

Cut diagonal slashes into both sides of the white fish without slicing too deeply into the flesh, making them wide enough to hold the marinade.

Coat both sides of the scored fish with the marinade, including the cavity and slashes, gently opening them so the marinade reaches the flesh. Cover the marinated fish and refrigerate for 120 minutes, until it absorbs the flavors and becomes fragrant.

Arrange the potatoes, onions, carrots, and tomatoes in an even layer across the bottom of a roasting tray, then coat them with the remaining marinade so the flavor is evenly distributed.

Arrange the marinated fish over the vegetables without crowding, leaving space between the pieces so the hot air can circulate evenly around them.

Cover the tray first with parchment paper and then with aluminum foil, crimping the edges tightly to seal in the steam while the fish cooks.

. Use the middle rack. Use the oven's bake setting.

Carefully uncover the tray and remove the aluminum foil and parchment paper, then spread the reserved pepper evenly over the fish.

. Use the oven's bake setting.

Mix the tahini with the lemon, garlic, and salt, then gradually stir in the water until the tarator sauce is smooth and pourable.

Add the parsley to the tarator sauce and fold it in gently until evenly distributed. The sauce is now ready to serve.

Mix the lemon juice, garlic, and salt thoroughly until fully combined and the salt has dissolved.

Serve the grilled fish and vegetables hot, spoon the lemon-garlic sauce over the fish, and serve the tarator sauce on the side.