Black Bass with Parsley Sauce, Eggplant, Freekeh and Chipotles
The Moroccan-Israeli chef Meir Adoni’s elegant, unconstrained, crisp-skinned fish mixes the locavore (charred eggplant, preserved lemon, parsley) with the far-flung (chipotle, soy sauce). Slideshow: More Striped Bass Recipes
The eggplant cream, parsley sauce and chipotle sauce can be refrigerated, separately, overnight. Bring to room temperature before using.
Baharat spice blend commonly includes black pepper, cumin and cinnamon, and is available at kalustyans.com.