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["Heat oven to 450 degrees F. Heat a grill to medium-high heat.", "Cut 4 or 5 slits on the skin of the sea bass.", "Place onto a baking sheet or oven-safe baking dish.", "Spread 1/2 cup of olive puree over the surface of the bass, making sure to get some into the slits of the fish.", "Add the 1/2 cup capers, sea salt and pepper, lemons, 3 tablespoons olive oil, and Essence, to taste, over the fish.", "Splash with white wine and place into the oven.", "Roast for 45 minutes.", "Meanwhile, season the fennel and eggplant with salt, pepper and remaining 3 tablespoons olive oil and place onto the grill.", "Flip once after a few minutes and cook until tender.", "Remove fish from oven and onto a serving tray.", "Swirl the remaining olive puree into the pan with 2 tablespoons capers, chives, parsley and fennel tops.", "Pour over the fish and serve with the fennel and eggplant.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
