seabass

Lemon Chermoula Grilled Seabass with Caramelised Fennel and Aubergine

Another recipe inspired by all my delicious goodies that I collected at Borough Market in London. Β Beautiful fresh Seabass, blackened with chermoula rub, served with sweet caramelised fennel and silky aubergine smashed with tomatoes, garlic and fresh basil – my mouth is watering just typing this! Monkfish or Red Snapper would also be great for this dish.

Lemon Chermoula Grilled Seabass with Caramelised Fennel and Aubergine

Serves 4

For the Fish :

2 Medium Seabass Fillets, skin removed, divided into 4 portions

1 Juiced Lemon

2 T Chermoula Spice Rub

3 Cloves Garlic, minced

2 T Extra Virgin Olive Oil

  • Combine the chermoula spice, minced garlic and olive oil in a small bowl to form a paste
  • Rub both sides of the fillets generously with the spice rub and grill on medium heat approx 2mins on either side or until the flesh turns white
  • Remove from the heat and serve with a squeeze of lemon juice

Caramelised Fennel:

2 Fennel Bulbs, trimmed, halved and sliced

1 T Extra Virgin Olive Oil

1 T Butter (optional)

1 T Brown Sugar (optional)

  • Heat the oil in the pan on medium heat and add the slied fennel
  • Allow to cook for several minutes, stirring occasionaly until slightly browned
  • Add the butter and sugar and stir through
  • Allow to cook further until the fennel is soft, caramelised and golden brown in colour
  • If the sugar starts to burn, reduce the heat and add a dash of water

Smashed Aubergine:

2 Medium sized Aubergine, diced

1 T Salt

1 T Extra Virgin Olive Oil

2 Cloves Garlic, minced

5 Fresh Tomatoes, diced

1 Handful fresh Basil, roughly chopped

  • Sprinkle the aubergine generously with salt and allow to sit for half an hour to draw out the bitter liquid. Rinse well and pat dry
  • In a non-stick pan, heat the olive oil over medium heat and add the aubergine, frying until browned and softened
  • Add the minced garlic and diced tomatoes, stirring through
  • Cook until the tomatoes are soft and excess liquid has evaporated
  • Season with salt and pepper and toss through the chopped basil
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