Ingredients:
4 @ 100 gram Pink Snapper fillets with skin on
3 tablespoons olive oil
Lemon juice
Salt and pepper

Baby eggplant sliced length ways

Prepared tahini sauce

Marinated roasted red pepper

olive oil

6 lemon balm leaves

1/4 cup plus 1 tablespoon fruity olive oil
1 medium-large eggplant , peeled and cut into rough 3/4-inch cubes
1 large onion, chopped
1 green bell pepper, chopped
Salt and freshly ground pepper
3 garlic cloves, finely chopped
2 teaspoons ground cumin
2 teaspoons raz el hanut spice
1/2 teaspoon cayenne pepper
one 18-ounce can diced tomatoes
1/2 cup dry white wine
2 cups cooked chickpeas
1/2 cup chopped parsley

 

Score the fish skin in a crisscross fashion and rub in the olive oil, lemon juice, salt and pepper.

Place the fish skin side down on a very hot lightly oil fry pan. Cook until the skin is crispy.

Turn the fish over, brush with olive oil and place in the oven until just cooked.

Place a little of the prepared tahini sauce onto heated serving plates.

Place the fish fillet leaning onto the tahini and pour around eggplant and chickpea ragout

 

Eggplant chickpea ragout

In a large, deep skillet, heat the oil. Add the eggplant, onion, and bell pepper, and sprinkle with salt and pepper. Cook over medium to medium-high heat, stirring often, until the eggplant begins to soften and brown, about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cumin, raz el hanut spice, and cayenne, and cook, stirring, for 1 minute.
Add the tomatoes and wine, and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 5 minutes. Add the chickpeas and half the parsley and continue to simmer until the eggplant is very tender and the juices are reduced and thickened to a stew like consistency, about 10 minutes. (The ragout can be made several hours ahead, covered, and refrigerated. Reheat gently.)

Season to taste with salt and pepper, sprinkle with the remaining half of the parsley, and serve.