seabass recipe

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. Read all about it here.  With an essence of Moroccan and Mediterranean cuisine, this Seabass recipe is easy to make and will really wow your tastebuds! 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.

If you like this Seabass recipe, check out these posts for some other healthy and tasty seafood dishes

Chermoula Garlic Prawns with Tomato and Avocado Salsa

A Healthy Summer’s Lunch


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:

1 T Extra Virgin Olive Oil

2 Fennel Bulbs, trimmed, halved and sliced

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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