This dish is cooked with couscous, make sure that you made it in advance.
Get your pan nice and hot and slice an eggplant ½ cm thick. Add some olive oil into the pan and place your eggplant in. Cook it until nicely colored on both sides. Season your eggplant with salt and pepper. Next, sprinkle a teaspoon of lemon zest. When cooked, get it out of pan and drain with paper towel.
Clean the same pan and add some more olive oil. Chop 2 bulbs of shallots and slice 2 cloves of garlic. Place your shallots and garlic into the pan. Add 20 g of dried tomatoes, along with a sliced chilli. Next, add 1 tablespoon of white wine and 4 tablespoons of vegetable stock. Then, add 2 tablespoons of chopped tomatoes. Cut 4 cherry tomatoes in halves ad add to the pan. Next, add 20 g of sliced olives and a touch of fresh oregano leaves. Finish the sauce with 1 teaspoon of lemon zest.
Take 2 fillets and score the skin very gently. Heat another pan for fish, add some olive oil and place your fish into the pan skin side down. In 1 minute turn it on another side. Cook your fish for 2 minutes.
In the couscous add 2 tablespoons of a lemon.
To serve, place some couscous on the plate in the middle, add some sauce round your garnish. Place the fish on couscous and add your eggplants.