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In a wide, shallow dish, combine the oil, cilantro, parsley, paprika, garlic, cumin and turmeric to form a marinade called a charmoula.
Add fillets and toss gently with your hands to coat with the charmoula.
Cover dish with plastic wrap and refrigerate, turning the fillets occasionally, for 2 hours.
Pat eggplant with paper towels to remove excess moisture and salt.
Arrange eggplant on the bottom of a 9x13-inch glass baking dish.
Top with all of the carrots, half of the tomatoes, half of the onions and half of the lemon slices and season with salt and pepper.
Drain fillets and reserve marinade.
Arrange fillets on top of the lemon slices, then top with remaining tomato, onion, lemon slices and olives.
Pour reserved marinade over the top.
Cover the dish with aluminum foil and bake until fish is cooked through and vegetables are tender, about 1 hour and 15 minutes.