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1
Preheat oven to 350 degrees F.
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2
In a saute pan, over medium heat, add 2 tablespoons olive oil.
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3
Cook the onions and garlic until soft and glossy, just beginning to brown.
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4
Add the tomatoes, cayenne and saffron, and cook for 5 minutes.
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5
Add the clams, mussels and white wine.
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6
Cover and continue to cook for another 3 minutes.
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7
Uncover and remove from heat.
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8
Taste and adjust seasoning with salt and pepper.
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9
Reserve.
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10
In another saute pan, over high heat, add 3 tablespoons olive oil.
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11
Saute eggplant slices until lightly browned.
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12
Add green and yellow zucchini.
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13
Cook another 1 minute, just until heated.
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14
Add 1 tablespoon of chiffonade of basil.
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15
Season, to taste, with salt and pepper.
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16
Reserve.
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17
Season sea bass fillets with salt and pepper.
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18
In another saute pan, heat the remaining 3 tablespoons of olive oil.
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19
Sear fillets, meat next to the bone side down first, until golden, about 2 minutes.
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20
Transfer pan to oven and continue to cook another 4 minutes.
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21
Transfer to burner, turn fillets.
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22
Add butter and baste.
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23
To serve: spoon 1/4 of the tomato sauce on plate.
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24
Place 1/4 of the Sauteed vegetable slices in the center and top with a piece of sea bass.
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25
Garnish with diced bell pepper and remaining chiffonade of basil.
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26
Drizzle Basil Oil around edge of tomato sauce.
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27
In boiling salted water, blanch basil leaves for 2 seconds.
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28
Refresh in bowl of iced water and drain well.
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29
Place on baking tray lined with paper towel and let dry for 1 hour.
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30
Pour oil in a blender.
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31
Turn machine on to puree and slowly add the blanched basil.
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32
Continue to process until pureed and well blended.
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33
Transfer to a squirt bottle and allow to steep for a few hours.
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34
Use as needed.
