Is it or isn't it? Moroccan monkfish

Ragazzi, on this one, Annalena needs your help.  She needs your help in determining : is it or isn't it Moroccan?
This is the issue with how we name food, ragazzi. Sometimes, there are standard names, which may very well be arbitary. Why "veronique" means white grapes, for example,  is lost in time.  Or, why "Florentine" means spinach is in the dish.  Annalena does not remember spinach as being especially prevalent when she was in Florence.  "In the style of..." is one of those things where, sometimes she wonders  "what part of .... has this as a style?"  Sometimes she does not.  She understands "paella valenciana" or as we've seen recently  "snapper veracruz."

But recently, for supper, she made a dish entitled "roast monkfish moroccan style."  Now, Annalena does not know enough about Moroccan cooking to know what makes it "Moroccan style."  Nor does she even know if monkfish is indigenous to Moroccan waters.  She did some research and learned that "angler fish" does inhabit Moroccan waters. BUT... "anglerfish" is used to describe a LOT of different fish.

So we do have a case of "is it, or isn't it?"  We also have a case of a delicious recipe, which will serve when you wish to expand your repertoire of fish dishes.  It is a bit on the spicy side - and let us clarify that "spicy" does not always mean "hot."  This one is mildly hot.  You could take all of the hot element out (the cayenne pepper), or increase it.  Increasing it may make you lose the nice flavor of the fish, but you'll still have the texture.  It is your call.  But it is your duty to (i) make this and (ii) let Annalena have your thoughts on the vexing question of the dish' origin.

So let's cook.  You need a pound or so of monkish.  Strictly speaking, Annalena should say "monkfish tails," but that's the only type of monkfish you can buy, unless you get the liver, and she thinks you can probably tell that liver is not a good idea in the dish.

Pat the fish dry and salt and pepper it, while you turn the oven to 450, and get a glass, or ceramic baking dish ready, by pouring a quarter cup of olive oil into it.

Collect your spices:  You need a quarter cup of minced parsley, a few cloves of chopped garlic, a quarter teaspoon of cayenne (Annalena doubled this), a TABLESPOON of ground cumin (does this make it Moroccan?), and a half teaspoon of ground coriander.  (Perhaps it is the combination of cumin and coriander.  Annalena has seen these combined in Moroccan food before, but always with orange rind).    You may wish to combine everything in a food processor to blend it.  Annalena did so, and was glad she did.

Take your fish, and roll it in the olive oil  . You may want to cut the fish into service pieces first, and that's fine.  You may need more oil if you do that.  After it's coated with oil, roll it in the herb paste you just made.   Put the fish in the roasting pan, and pour a 16 ounce can of chopped tomatoes, with their juices, all over the fish.

Bake this for about fifteen minutes, and check to see if it's cooked enough for you.  If not, cook it for 5-10 minutes more, but no longer.

It's "Moroccan," so make some couscous, or Israeli couscous, or get some flatbread.    It's a real tasty dish, whereever it is from.