Moroccan Fish

3 lbs sea bass (or any firm white flesh fish), filleted and cut into portions

1/4 tsp salt, for salting fish

2 medium eggplants 

1/2 cup extra virgin olive oil, divided

2 leeks, thinly chopped

1 Tbsp cumin

2 Tbsp sweet paprika

1 tsp salt

1 tsp white pepper

1 14oz can cherry tomatoes or diced tomatoes 

3 medium cloves garlic, roughly chopped 

1 cup water 

1 bunch cilantro, roughly chopped

1 dry chili pepper 

1 Tbsp capers

1/2 preserved lemon, diced 

Place fish skin down on a plate lined with paper towel and season with salt. Set aside.

Partially peel the eggplant by leaving thin strips of skin. Cut the eggplant into 2 inch cubes, then place in a bowl. Liberally salt the eggplant, then toss so that all the pieces are salted. Set aside for 15 minutes. Use paper towel to remove the salt and squeeze the liquid from the eggplant.

In a large skillet or a Dutch oven with lid, warm 1/4 cup oil over low heat, then add sliced leeks and sauté until golden. Add the cumin, paprika, salt and pepper to the pot and stir to coat leeks. 

Place the eggplant in the pot and continue to sauté. Add the additional oil and keep stirring for two minutes.
Add the canned tomatoes, water and garlic and stir gently. Add the chopped cilantro, reserving a handful for garnish.

Add the preserved lemon (or lemon juice and chili pepper). 

Cover and simmer for 15 minutes, stirring occasionally to ensure the eggplant doesn’t stick to the bottom of the pan. Continue to simmer until juices have thickened and eggplant is soft.

Spoon all the thickened sauce into an ovenproof dish, then nestle fish tucked in the sauce. Bake immediately for 20 minutes at 350°F or refrigerate and bake before serving.

Garnish with fresh cilantro just before serving.