Preparation

At your fish shop, ask for 4 sea bass 160 gr each, and ask for your fisherman to fillet and skin it.
Prepare the eggplant mousse (to be prepared in advance)
Cut the 6 eggplants on the length and roast it with rock salt and olive oil in a hot oven. During this time thinly chop two onions and lightly saute them in olive oil.
Then remove the skin out of the eggplants and add the pulp to the onion mix it well in a blender.
To Dress the sea bass fillet :
Cut the tomatoes and zucchinis in thin slices and set it nicely on the fish fillet
Blend the basil and olive oil together set aside;
Cook the fish in a hot oven for 15 to 18 minutes (200°)
Set a large spoonfull of eggplant mousse on a plate and top it with the sea bass fillet
Set a drop of green olive oil with basil around the fish fillet
Decorate with a basil leave

Bon appétit !