Heat oil in a large heavy-based frying pan over medium-high heat. Add onion and fennel and cook, stirring occasionally, for 3-4 minutes until softened. Stir in garlic, Moroccan spice and turmeric. Cook, stirring, for 1 minute until fragrant

Stir in tomatoes, stock and lemon rind. Cover and bring to the boil. Add fish. Reduce heat, cover and simmer for 12-15 minutes until fish is just tender. Stir through olives. Serve with couscous, rocket leaves and lemon wedges. Add a sprinkle of pomegranate seeds if liked