Lemon and Harissa White Fish with Eggplant and Spiced Yogurt

(recipe serving size – 3 people)

For the fish:

3 white fish filets

2 sprigs fresh oregano, chopped (1 packed tb)

4 basil leaves, chopped

2 cloves garlic, smashed

1 tsp harissa

1/4 cup olive oil

1/2 tsp kosher salt

1/4 tsp cracked black pepper

1/4 tsp crushed red pepper flakes

Juice and zest of 1 lemon

Blend the ingredients in a food processor and coat the pieces of fish with the marinade. Reserve 1 to 2 tb of the marinade for a final drizzle once the dish is put together.

Marinate the fish for 1 hour in the refrigerator.

For the eggplant:

1 eggplant, three thick slices lengthwise

1/2 tsp kosher salt

1/2 tsp cracked black pepper

1-2 tb olive oil.

Preheat your oven to 250 degrees.

Heat 1 tb of olive oil over medium heat in saute pan. Sprinkle the slices of eggplant with the salt and pepper. Cook the eggplant for 3-4 minutes on each side until browned. Replenish the oil if you are cooking the eggplant in batches.

Place the eggplant on a baking sheet. Cover with foil and place in the eggplant in the oven to keep warm.

For the yogurt topping:

7 oz greek yogurt

1/2 tsp kosher salt

1/4 tsp crushed red pepper flakes

1 clove garlic, finely minced

1/2 tsp harissa

Combine the ingredients in a small bowl and store in the refrigerator until ready to use.

Cooking the fish:

Marinated white fish

1-2 tb olive oil

Heat the oil in a large sauté pan. Cook the fish for about 4 minutes on each side until cooked through.

Bringing it all together:

1/3 cup slivered almonds (optional)

Fresh oregano leaves for garnish

Toast the almonds in a pan over medium-high heat until slightly browned (5-7 minutes). Place the slices of eggplant on a large platter and gently lay one white fish filet on each slice. Add a healthy dollop of spiced yogurt to each piece of fish. Drizzle with some of the leftover marinade and sprinkle with the toasted almond slivers, fresh oregano leaves and a dusting of harissa.

Serve while warm and enjoy!