Prepare the sea bass fillets by removing the bones and scoring through the skin three times.
Dice the aubergine into 2 cm chunks. Season with salt and leave in a colander to drain out the moisture. Slice the courgettes at an angle, season with salt and place in the colander with the aubergine.
Blacken the peppers over a naked flame or roast in the oven until the skins are black. Place in a bowl and cover, then peel off the skins when cool. Remove the seeds and quarter the peppers.
Peel the tomatoes and dice roughly. Finely chop the red onion, red chilli and the garlic. Shred the basil. Pick the leaves from the coriander and the mint and chop coarsely.
Heat the red onions in some olive oil until soft. Add the aubergines and roast until brown and soft, add ¼ of the the garlic, the cumin and the chilli. Cook for about 1 minute. Add the chopped tomatoes and cook until all the moisture has been absorbed. Allow to cool and finish the salad with the chopped mint and coriander. Add seasoning to taste and set aside.
For the vinaigrette: chargrill the peppers and the courgettes and then dice into 1 cm cubes. Mix with the basil, ¼ of the garlic and the olive oil and check the seasoning. Add a squeeze of lemon if required.
For the tapenade: remove the stones from the olives and blitz them with the anchovy fillets, the remaining garlic and some olive oil in a food processor, until you have a smooth paste.
Season the sea bass with salt and cook in a non-stick pan with olive oil, sear the skin side until crispy and then finish - either in the oven or by turning over in the pan until the thickest part of the fillet is white.
To serve: place the aubergine salad on a plate, add a teaspoon of tapenade to the skin of the fish and place on top of the aubergine salad. Drizzle with the vinaigrette.
«This dish can be made with other white fish such as cod, sea bream or red snapper.»