Ingredients      Serves 4      800 grams Chilean sea bass, skinned      250 grams black olives, pitted      1 garlic clove      ½ cup olive oil      4 baby zucchinis      4 baby eggplants      1 cup small cherry tomatoes      1 can of tomato juice      2 tablespoons balsamic vinegar      12 basil leaves      2 chives, cut into fine julienne shreds, stir-fried      Salt and pepper         Directions:      Mix in the blender or food processor the olives, garlic and olive oil. Grind. Cut the Chilean sea bass in four portions of 200 grams      each. Season. Spread the black olive mixture over each fish portion and bake for 15 minutes.      For the ratatouille, chop the vege tables, season and bake. If the eggplants are not tender they should previously be soaked in      salty water for 15 minutes.      In a sauce pan boil the tomato juice, basil leaves and balsamic vinegar.      Presentation:     Place the vegetables at the center of the serving dish interleaving the eggplants, cherry tomatoes and zucchinis. Spoon in the sau-     ce and place the fish on top of the grilled vegetables. Garnish with the fried chive julienne shreds.