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          Cooking Recipe Ingredients:

• 2 nice, shiny, cool bass (1.76 lbs.)
• 2 red peppers
• 4 eggplants
• 4 nice, red, round tomatoes
• 1 small basil bouquet
• 1 onion
• Garlic
• Shallots
• Basil
• 1 small thyme bouquet
• Rosemary
• Pure cold-pressed olive oil
• Salt and pepper
• Butter

     Cooking recipe preparation instructions:

1. Cut the fish into fillets of about 0.35 lbs. each.
2. First of all, prepare the eggplant with a peeler, by taking of the skin, which later serves as decoration. Sprinkle the eggplant with olive oil, so that it can well soak into the eggplant during cooking. Then roll it together and wrap it as tight as possible. Finally, you put it into the stove at 300 degrees F for about 35 minutes.
3. Now, prepare the eggplant skin, which serves as decoration. Then, cut the skin en julienne, meaning: into very thin, long lamellas (similar to matches), and start frying. When the eggplant is cooked, prepare the eggplant purée. Mince an onion.
4. Next, take the red pepper. Peel it and take the skin off. Then, cut it into small cubes of 0.1 inches (en brunoise)
5. Peel and mince some garlic.
6. After that, take an eggplant, empty it, and make a puree out of it. Now, cut a tomato into small dice. Cut another tomato into round slices, following the length of it.

Herbs and seasoning preparation:

1. Cut the basil.
2. Mix the thyme and rosemary.
3. Heat the olive oil (for the tomatoes). In the meanwhile, season the round tomato slices. Wait until the olive oil is very hot. Put the tomatoes inside and let them gently cook.
4. Put the tomato dice into the boiling oil to sear them.

Season it: Pepper (from a mill), salt, basil.

1. Now comes the moment to cook the bass with butter.
2. In the meanwhile, season the bass with pepper and salt (Guérande salt).
3. Turn it around to cook, skin-side. When the butter is foamy, put the bass inside. Cook ¾ of the time on the skin-side.
4. After three fourth of the skin-side cooking, turn the fish around to complete the cooking. This takes about another 3 minutes.
5. In order to make the sauce, mix the butter with some water. This is called beurre monté. Then, drain the small tomato dice to keep the olive oil with basil perfume. You need about ¾ olive oil for ¼ butter. Mix everything. At the very end, add the basil.
6. Now, everything is cooked and hot. You only have to decorate the dish.
7. Start by placing the round tomato slices at the bottom of the dish. Then, take the eggplant caviar and make some scoops with it. This is much nicer than putting small drops all over the plate.
8. Take the small basil perfumed tomato dice and dispose the bass fillets on a small bed of tomatoes. Add some sauce, and, to end, the fried eggplant skins. Now, you only have to place the small basil leaf…and the dish is ready!