Moroccan fish tagine with preserved lemon

1.In a large, shallow flame-proof casserole dish with lid, heat oil on medium. Sauté eggplant, fennel, capsicum and onion for 8-10 minutes until tender.

2.Stir in chickpeas and spice paste, cooking for 2 minutes. Add tomatoes and bring to a simmer. Stir preserved lemon through.

3.Brush fish fillets with extra spice paste. Nestle among vegetables in pan and cook on low heat, covered, for 5 minutes. Add mussels and cook, covered, for a further 3-4 minutes until fish is just cooked through and mussels open. Scatter with fennel fronds and serve with yoghurt.