Wash the fish carefully, drain, and pat dry with paper towels or a clean towel. Score or slit the fish 4 to 5 times on a slant across each side. If using fish steaks score once. Rub the fish with lemon and salt the fish and set aside.
In a food processor or blender puree chopped parsley, green onions, garlic ,habanero pepper and Maggie
Dowse fish in one portion of the parsley marinade. Flip the fish so that both sides are coated with the marinade, including the inside of the slashes. Let it set as you prepare the vegetables for the dish. It may be done an hour or two in advance; cover and refrigerate
Clean and wash the vegetables ; potatoes and cassava(peel outer layer and cut into large chunks )
Clean Carrots, eggplant, red and green pepper (cut into large chunks)
Heat a Dutch oven or a wide heavy sauce-pan until hot; add 1 cup of oil;, swirl and heat for a few seconds, then lower in the fish and fry until fish is brown, around 3 minutes. Turn the fish around and brown for two minutes on the other side. Remove the fish and set aside
Add the chopped onions and tomatoes sauce and include the remaining marinade for the fish (about 2 tablespoons), add Maggie and salt according to preference. let it simmer for about five minutes
Pour in 6 cups of water, starting with cassava and potatoes about 5 minutes, then followed by eggplant, carrots and the peppers last, simmer for about 3 minutes or until tender. Remove the vegetables and set aside
Finally add the rice and about 1-2 cups of water as needed. Adjust for seasonings to taste, add half of the fish. Cover and cook on very low heat on stove top for about 20 to 25 minutes, or until the rice is cooked and absorbs all the water. Stir occasionally being careful not to let the fish break up.
Another option is to finish cooking the rice in the oven for about for about 10 minutes or until tender (if using an oven safe pan) This minimizes the stirring and prevents burning
Remove and serve warm.