Season the fillets with salt and pepper and
cook skin-side down for about 3-4 minutes over high heat on a lightly oiled
pan.
Prick eggplants with a fork and bake them
in the oven for approximately 30 minutes or until the skins are blackened.
Remove from oven and let cool.
Once cooled, peel the eggplant and place
the flesh in a colander to drain. Use a bowl to top the colander to weigh down
the eggplant. Allow to drain for 30 minutes.
Combine the drained eggplant (about 8
ounces) with 2 cloves garlic, lemon juice, cumin and tahini. Purée the mixture,
gradually adding ¼ cup olive oil. Season with salt and black pepper to taste.
Finely chop the remaining 2 cloves garlic
and put it in a saucepan with the sunflower oil, anchovy, and chili flakes.
Cook until the anchovy is melted, remove from heat and allow to cool. Add ½ cup
olive oil and fresh chopped parsley to the pan.
Place a spoonful of the eggplant purée onto
a plate then pour the chili and garlic oil with parsley over the purée. Add the
cooked fish on top and enjoy!
