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Preheat the oven at 375°F and place the rack in center.
Place the fish fillets on a plate. Season with paprika, sumac, coriander seeds and salt. Set aside.
Place the potatoes, the onion, the lemon, and the drained artichokes in a large ovenproof casserole dish.
Pour in the broth and a drizzle with olive oil. Sprinkle with the green olives and capers. Season with salt and pepper. Bake covered for 30 minutes.
Remove the dish from the oven and add the fish fillets on top of the potato layer.
Increase the oven temperature to 400°F and bake for another 15 minutes, uncovered. Garnish with fresh dill and a drizzle of olive oil.
Source : K pour Katrine
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