Instructions: For the confit: Slice the aubergine and place on a roasting tray with the olive oil, shallot, garlic and roast in the oven at 180 C/350 F/gas mark 4 for
30 minutes. tray.

Part cook the fennel in some boiling water. Drain, heat a little olive oil in a pan, add the chorizo, fennel, tomatoes and aubergine and season well.

Add the garlic and cook slowly for about 2 minutes to cook the chorizo. Add the chopped basil and season again if needed.

Whilst this is cooking, heat a little olive oil in a non-stick frying pan and season the bass fillet on both sides. Add the butter and cook until a nutty brown colour, add the bass fillets skin side down and cook quickly on the skin side for about 2 minutes. When the skin is golden brown and crispy, turn over and remove from the heat.

Arrange the confit in the middle of the plate nad place the sea bass on the top. Garnish with sprigs of chervil and serve.

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