Pat fish dry. In a small bowl, mix zahatar with 2 tablespoons oil. Spread ¼ of mixture on the flesh-side of each piece of fish. Let sit for 15-30 minutes.

Heat 2 tablespoons olive oil in a large, non-stick skillet over moderate heat. Add garlic and stir until fragrant (about 30 seconds). Add eggplant, tomatoes, onion, Brussels sprouts and salt. Sauté, stirring occasionally, until the tomatoes are soft.

Add harissa and red wine vinegar, stirring to combine. Reduce the heat to medium-low and simmer until the veggies are tender, about 10 minutes.

Heat remaining 2 tablespoons oil in a large, non-stick skillet over medium high heat. Place fillets, skin-side down, into pan and cook for 4 minutes. Flip fish and continue cooking until fish is cooked through and flakes easily with a fork.

Serve fish on top of glazed vegetables. Enjoy!