Roasted Fish With Charmoula, Tomatoes And Potatoes

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4 pounds red potatoes, peeled and sliced 1/3 inch thick

3/4 cup extra-virgin olive oil, plus more for drizzling


2 pounds plum tomatoes, sliced 1/2 inch thick

8 garlic cloves, halved

1 fresh red chile, such as jalapeƱo or cayenne, seeded and finely chopped

1 cup finely chopped cilantro

1/4 cup fresh lemon juice

2 teaspoons ground cumin

2 teaspoons sweet paprika

3 pounds fish fillets with skin, such as Spanish mackerel, or cod

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