Preheat the oven to 180'C.
Prepare the sea bass fillets by removing the bones and scoring through the skin.
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 dice into 1cm chunks.
Finely chop the red onion and the garlic. Shred the basil. Finely dice the red chilli.
Heat the red onions in some olive oil until soft. Deglaze the pan with the tomato vinegar and reduce the vinegar by half.
For the vinaigrette: slice the courgettes and sprinkle with salt. Cook in a dry frying pan without oil until blackened on both sides. Chop into small cubes. Mix with the basil, garlic, red onion, peppers, some of the red chilli and the olive oil and check the seasoning. Add a squeeze of lemon and more chilli 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.
Whilst the sea bass is cooking, separate the pak choi leaves and wash in cold water. To cook, heat a tablespoon of olive oil in a wok and stir fry the pak choi for 2 minutes stirring continuously. Season with salt and pepper.
To serve: smear a teaspoon of tapenade to the skin of the fish and place on top of a mound of pak choi. Drizzle the vinaigrette around the plate.
«This dish can be made with other white fish such as cod, sea bream or red mullet.»
Roasted fillet of sea bass served with steamed pak choi, provencale vegetable vinaigrette and a fresh black olive tapenade.