Wash all of the vegetables. Peel the shallots, finely dice and place in a bowl. Season with salt and pepper then cover with balsamic vinegar.
Peel the peppers, remove the seeds and cut into strips. Cut the aubergine and the fennel in the same way. Keep all the vegetables separate from each other as they all have different cooking times. Remove any bones from the sea bass and season with salt.
Heat a non-stick frying pan to hot, add a little olive oil then place the sea bass in the pan skin side down. Cook for 1 minute at a high temperature then lower the heat to slowly finish cooking. Remove from the heat and add the vinaigrette to the pan to warm through.
Add a drizzle of olive oil to a wok and sweat the peppers with a pinch of salt. Add the aubergines and the peeled, chopped garlic. Season with salt and add half a glass of water. Cover and finish with the fennel and the tapenade.
Serve the vegetables in the centre of large dinner plates and top with the sea bass. Finish with the shallot and balsamic sauce.
«This recipe can be adapted to any fish of your choice. Add a little chopped anchovy to the vegetables for an extra kick of flavour.»