Peel and finely dice the shallots. Place in a bowl with 2 pinches of salt and cover with balsamic vinegar.
Peel the tomatoes and remove the seeds. Cut in to half cm cubes and add to the shallots. Season with salt and pepper and add olive oil. Add the tapenade then set the sauce aside.
Peel the peppers, remove the seeds and cut into strips half a cm thick. Wash the aubergine, courgette and the fennel and cut in the same way as the peppers. Keep all the vegetables separate from each other as they have different cooking times.
Add a little olive oil to a hot work then sweat the peppers with a pinch of salt, the garlic and the herbs. Cook for 1 minute then add the aubergine. Season with salt again then add 1/2 a glass of water. Cover and cook for 2 minutes. Add the fennel and then finally the courgette. Set aside.
Remove the bones from the sea bass fillets. Season with salt and piment d'Espelette.
Heat a non-stick frying pan to hot, add a little olive oil then place the fish in the pan, skin-side down. Cook for 1 minute over a high heat then lower the temperature and cook gently for 6 minutes. Turn off the heat then add the sauce vierge to the pan to warm through.
Serve the sea bass on top of the vegetables and finish with a drizzle of the sauce.
«This recipe also works well using sea bream or cod fillets instead of sea bass.»