She Strengthens

Heart-Healthy Delight from the Mediterranean

This flavorful dish brings together the best of the Mediterranean and Middle East, combining the zesty tang of preserved lemons, the brininess of olives, and the nutty taste of sumac, all in one pan on the stovetop.

The Star of the Show: Preserved Lemons

A popular ingredient in Moroccan cuisine, preserved lemons add a burst of citrusy flavor to this dish. You can find them in gourmet grocery stores or online. Alternatively, you can make your own at home.

Gather Your Ingredients

For this recipe, you’ll need:

• 1/4 cup plus 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground sumac
• 4 mild, white-fleshed fish fillets (such as Pacific halibut, grouper, cod, or haddock)
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion and 1 small fennel bulb
• 1/2 cup dry white wine
• 2 tablespoons currants
• 1 (15-ounce) can chickpeas
• 1 cup bottled clam juice
• 1/4 cup coarsely chopped pitted green olives
• 3 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped preserved lemon
• 12 very thin slices preserved lemon

Let’s Get Cooking!

Step 1: Prepare the Fish

Place a large straight-sided pan with a tightfitting lid over medium-high heat until hot. Add 1/4 cup of the oil, the cumin, cinnamon, and sumac, and cook, stirring, until aromatic. Remove the pan from heat and immediately transfer half of the oil mixture to a large, shallow dish. Let cool slightly. Season the fish fillets all over with salt and pepper, transfer them to the shallow dish, and turn them to coat all over with the spiced oil. Cover and refrigerate for 30 minutes.

Step 2: Cook the Chickpea Mixture

Meanwhile, return the pan with the remaining spiced oil to medium-high heat. Add the onion and fennel, season with salt and pepper, and cook, stirring often, until the onion is translucent. Add the wine and currants and simmer until the wine is nearly evaporated. Stir in the chickpeas, clam juice, olives, 2 tablespoons of the cilantro, and the chopped preserved lemon, and bring to a simmer. Cook until the liquid is reduced by two-thirds and the chickpeas are tender.

Step 3: Cook the Fish and Serve

Place the remaining 1 tablespoon olive oil in a small skillet and set over medium heat. Once the oil shimmers, add the preserved lemon slices and sear until caramelized. Return the pan with the chickpeas to medium heat. Tuck the fish into the chickpea mixture and place 3 slices of preserved lemon over each fillet. Cover and cook at a lively simmer until the fish flakes when cut into. Sprinkle the remaining tablespoon of cilantro over the fish. To serve, place a fillet in a shallow bowl, followed by a large spoonful of chickpeas. Enjoy!