Method

• 1.
  Place fish in a shallow bowl with 1 tablespoon of the lemon juice and toss to combine. Sprinkle with sumac, cover and set aside.

• 2.
  Meanwhile, heat 1 tablespoon of the olive oil in a large, deep frypan over medium heat. Add the eggplant and capsicum, and cook, stirring, for 8 minutes or until the capsicum is almost tender.
• 3.
  Add the coriander and cumin, and stir to coat. Add the tomato, reduce heat to low and cook, stirring occasionally, for 5 minutes or until the eggplant is tender but still holds its shape and most of the liquid has been absorbed. Stir in the sesame seeds. Transfer to a bowl and set aside.
• 4.
  Wipe out the frypan with paper towel.
• 5.
  Heat the remaining olive oil over medium-high heat in the frypan. Add the fish fillets and cook for 3-4 minutes each side until just cooked through.
• 6.
  Just before serving, stir the parsley leaves and the remaining lemon juice into the spiced eggplant. Divide the eggplant among 4 bowls or plates and top with the sumac fish fillets.