Combine half the oil with onion, carrot, celery and garlic in a large saucepan and sauté over medium-high until tender (4-5 minutes), add saffron and half the spices and sauté until fragrant (1 minute). Add tomato and stock, season to taste and cook until reduced by half (4-5 minutes). Stir through chickpeas, simmer until warmed through and sauce thickens (2-3 minutes), add preserved lemon and parsley, season to taste and keep warm.
Meanwhile, for minted yoghurt, combine ingredients in a bowl, season to taste and refrigerate until required.
Preheat oven to 200C. Heat remaining oil in a large ovenproof frying pan over high heat. Scatter remaining spices over fish, season to taste, then add to pan, skin-side down, and cook, turning once, until crisp and browned (1-2 minutes on each side), transfer to oven until just cooked through (1-2 minutes), serve hot with chickpeas and minted yoghurt.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.