1-2 filets of Limande (Flounder) per person
juice from 1 lemon
1 tsp ground coriander
2 Tbsp ras el hanout
1 tsp allspice (quatre épices)
1 Tbsp harissa
sprinkle of cumin
1 tsp salt
1 dried red chili
1 onion, diced
1/2 can crushed tomatoes
2 carrots, quartered lengthwise, then halved
2 eggplants, chopped into large slices
handful almonds, crushed in a mortar
handful dates, pitted and sliced
1. Marinate the filets of fish in the lemon juice, 1/2 tsp coriander, and fresh cracked pepper. Set aside while you do the rest.
2. In a large pot, heat the onions in the EVOO until translucent, then add the carrots.
3. Toss the eggplant in some EVOO, 1/2 tsp coriander, and some salt and bake at 360°F (180°C) for 25-30 minutes, flipping once during cooking.
4. Add the ras el hanout, red chili, cumin, harrissa, salt, and allspice to the pot, then add the tomatoes. When it starts bubbling, add enough water to cover. Bring to a boil, then lower to medium for about 25 minutes (until the carrots are bite tender.
5. Add the almonds and dates. Taste and adjust the seasoning. Add more water if needed.
6. Place the fish filets in the pot with the lemon juice and cook no longer than 5 minutes. You do not want to overcook your fish or it will fall apart.
Serve over couscous with eggplant pieces. You may want to add a little more harissa for heat. I really liked this with the dates and almonds. I will definately mix things up like that more often.