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1
Place a large straight-sided pan with a tightfitting lid over medium-high heat until hot.
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2
Add 1/4 cup of the oil, the cumin, cinnamon, and sumac and cook, stirring, until aromatic, about 30 to 60 seconds.
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3
Remove the pan from heat and immediately transfer half of the oil mixture to a large, shallow dish.
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4
Let cool slightly.
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5
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.
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6
Cover and refrigerate for 30 minutes.
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7
Meanwhile, return the pan with the remaining spiced oil to medium-high heat.
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8
Add the onion and fennel, season with salt and pepper, and cook, stirring often and lowering the heat if needed, until the onion is translucent, about 5 minutes.
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9
Add the wine and currants and simmer over medium heat until the wine is nearly evaporated, about 3 to 4 minutes.
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10
Stir in the chickpeas, clam juice, olives, 2 tablespoons of the cilantro, and the chopped preserved lemon and bring to a simmer.
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11
Cook until the liquid is reduced by two-thirds and the chickpeas are tender, about 6 minutes.
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12
Taste and season with additional salt and pepper as needed.
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13
Remove from heat and set aside until the fish has finished marinating.
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14
Place the remaining 1 tablespoon olive oil in a small skillet and set over medium heat.
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15
Once the oil shimmers, add the preserved lemon slices and sear until caramelized, about 3 minutes per side; set aside.
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16
Return the pan with the chickpeas to medium heat.
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17
Tuck the fish into the chickpea mixture and place 3 slices of preserved lemon over each fillet.
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18
Cover and cook at a lively simmer until the fish flakes when cut into, about 10 minutes for a 3/4-inch-thick fillet or 12 minutes for a 1- to 1-1/4-inch-thick fillet.
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19
Sprinkle the remaining tablespoon of cilantro over the fish.
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20
To serve, place a fillet in a shallow bowl, followed by a large spoonful of chickpeas.
