Baked Spiced Seabass with Aubergine, Spring Onion and Coconut

I usually make this with butterfish (see The Caribbean Kitchen), which I get at my local West Indian market. It is a lovely fish that has flesh that melts like butter. But seabass is good too. You should use a big fish as you need a longish cooking time to mellow the spices. You probably feel that rice is the right thing to go with this, but in Jamaica we would serve it with something crunchy, like crackers, scooping the flesh of the fish up on the crackers an