Preheat the oven to 200 degrees Celsius.
Remove the pin bones from the fish fillets and trim the edges.
For the ratatouille: dice the courgette, aubergine and red pepper. Peel and finely dice the shallot and the garlic. Peel and quarter the tomatoes. Pick and roughly chop the basil leaves.
Heat a large saucepan and add a little olive oil. Add the shallot and cook until translucent. Add the aubergine and a generous pinch of salt and cook until the aubergine is soft. Add the red pepper, tomato puree and cook for a further 3 minutes. Add the garlic, courgettes and tomatoes and cook for 5 minutes. Season with salt and pepper and stir in the basil leaves.
For the sea bass: heat a frying pan and add a little olive oil. Season the sea bass fillets and then add to the pan, skin side down. Fry until the skin is golden. Remove from the pan and place on a baking tray. Spread the olive tapenade onto the fish and then cook in the oven for about 3 minutes.
Whilst the fish is in the oven, re-heat the ratatouille if necessary.
To serve: spoon the ratatouille on to the plate and place a sea bass fillet on top.
«Sea bream, red mullet or red snapper are all delicious alternatives for this summery dish.»
A fillet of sea bass cooked with black olive tapenade and served with an aubergine, courgette and red pepper ratatouille.