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1
Tomato confit:
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2
Preheat the oven on its very lowest setting.
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3
Plunge the tomatoes in boiling water for a few seconds, then pass them immediately under cold, running water.
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4
Peel, cut into quarters and deseed.
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5
Arrange the tomatoes on a baking sheet or ovenproof dish.
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6
Drizzle lightly with olive oil.
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7
Peel and crush the garlic clove and sprinkle over the tomatoes.
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8
Tear off the thyme leaves and sprinkle them over the tomatoes.
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9
Roast in the oven for 2 hours.
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10
Bouillabaisse sauce:.
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11
Peel and mince the onion.
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12
Dice the leek and fennel.
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13
Peel and mince the garlic.
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14
Heat 2 tablespoons olive oil in a skillet over a high heat.
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15
Fry the onion, leek, fennel and garlic until golden.
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16
Add the saffron, crumbled thyme and dried fennel.
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17
Add the wine, scraping the base of the pan with a spatula, and cook until the wine has completely evaporated.
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18
Add the fish stock and reduce by two thirds.
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19
Add the rest of the oil in a steady stream, while stirring to create a smooth emulsion.
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20
Season and leave to stand at room temperature.
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21
Vegetable salsa:
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22
Soak the raisins in the vinegar.
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23
Dice the onion, zucchini and eggplant and lightly brown each vegetable separately in a nonstick skillet.
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24
Mix the vegetables with the minced garlic, raisins, pine nuts, capers, shredded basil and coarsely chopped parsley.
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25
Season the sea bass fillets.
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26
Make diagonal incisions at regular intervals along the skin side.
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27
Seal the fish, skin side downwards for 5 minutes over a medium heat in a nonstick skillet with 1 tablespoon olive oil.
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28
Cook for 1 minute on the other side.
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29
Deep fry the parsley leaves at 350F
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30
Briefly fry the vegetable salsa in a little olive oil over a very high heat
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31
Divide the salsa between the 4 plates and arrange the fish on top.
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32
Garnish each plate with 2 pieces of tomato confit and fried parsley.
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33
Surround with bouillabaisse sauce.
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34
Serve immediately.
