For the tomato sauce:
For the fish and the stuffing:
In a bowl, combine the shrimp, cut into small pieces, with the rest of the ingredients.
Salt the fish lightly and stuff with the shrimp mixture.
Put it in an oiled oven-proof dish and bake for 20-25 minutes at 160°C.
Turn off the oven and rest the fish for 15 minutes before taking it out.
Peel and seed the red bell pepper and process it with the grated tomato, the spices and the tomato concentrate in a blender.
In a frypan, fry the sliced tomatoes with the thyme until all their liquid has evaporated.
Add the tomato/bell pepper coulis, salt and simmer for 10 minutes.
Pour the tomato sauce into a serving dish, top with the stuffed fish and decorate with the garnishes.
Serve at once.
Moroccan spice mix