Place the matzo cake meal, ground almonds, chopped garlic, granulated garlic and ¼ teaspoon of salt in a bowl. Mix well until combined. Place this mixture onto a flat plate for dredging the fish. Set aside.

Season the fish pieces with 1 teaspoon of salt and ½ tablespoon of ground green pepper. 

Beat the eggs in a wide bowl and set aside.

Place ¼ cup of olive oil in a large frying pan over medium to medium high heat. 

Dredge and fry the fish: In sequence, dip each fish slice into the beaten eggs until fully coated and shake off any excess, then place the fish into the dredging mixture with the matzo cake meal and almonds and coat it on all sides, shake off any excess. Place the fish into the sizzling oil and quickly fry the fish for about 1 ½ minutes per side until the fish is golden brown and lightly cooked on the inside. Transfer the fried fish onto a paper towel lined plate. Continue frying the rest of the fish in batches. Let the fish cool to room temperature and transfer into a large container.

Make the escabeche: Place 3 tablespoons of olive oil into a large frying pan over medium high heat. Once the oil is sizzling, add the onion into the pan and saute for 3 minutes until starting to soften. Add the carrots and saute for 1 minute, then add the red and yellow peppers and saute for 3 more minutes mixing often, until all the vegetables are softened. Add the vinegar and simmer for 1 minute. Add the capers, fennel, oregano, lemon balm or lemon thyme, thyme, allspice, lavender, cardamom and honey and lower the temperature to medium heat. Cook the mixture for 3 minutes, stirring often, until it reduces by ¼. Taste and adjust the acidity if needed (the mixture should taste acidic). Transfer to a heatproof bowl and let the mixture sit until it is lukewarm. Pour the mixture over the fish in the container and cover. Refrigerate for 4 hours.

To serve: transfer the fish escabeche from the refrigerator and serve at room temperature.