Chermoula Crusted Bass with Roasted Eggplant

Chermoula Crusted Bass with Roasted Eggplant  by anthony sedlak for the main tv series

I wish to cook this fish dish on the BBQ this weekend. I love grilled fish.

Bass is a great fish to serve when you host a party because it has a light fish flavor. Therefore, even the finicky guest should enjoy your meal.

I was inspired by Parsley episode of The Main that I watched this morning on my Media Center (meaning recorded TV).

Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking that is especially delicious with fish and seafood.

How to Cook the Perfect Eggplants

I am not a huge fan of eggplant; I often dislike their texture. This may be a way to reconcile me with the Italian eggplant.

Anthony Sedlak proposes a few extra steps to cook the perfect eggplants. Start by letting them rest for a while with salt on the flesh, a proven method to remove their bitterness. In an article written by Ayla Algar, I read that according to food scientist Harold McGee, salting draws out water and helps collapse the air pockets in globe eggplant’s spongy flesh.

Make sure to pad them dry; otherwise they will be mushy. Placing the flesh side down on the baking tray favors their caramelization while the direct heat of the pan will help breakdown the hard flesh.

Side Dish or Simple Appetizer

The Roasted Red Pepper Salad (not shown) is the side dish for this meal. It brings a much needed punch of colors to my main. This is also why it is important to reserve some cherboula for plating.

I can probably convert the salad recipe to make simple crostini appetizer. Use a loaf of ciabatta bread or a simple Parisian baguette to make your own crostini.

If we prepare this main dish, I will keep you posted since I am sure that Jerome and I will adapt the recipes to our cooking style.

+ Chermoula Bass with Roasted Eggplant on
+ How to Cook Eggplant to Tender, Silky Perfection by Ayla Algar