Wild bass with smoked aubergine purée and bouillabaisse sauce

• 6 wild sea bass fillets, skin scored
• olive oil, for frying
• sea salt

bouillabaisse sauce

• 500g of fish bones
• 1 tbsp of olive oil
• 1 fennel, sliced
• 1 shallot, sliced
• 1 carrot, chopped
• 1/2 leek, sliced
• 1 celery stick, chopped
• 1 garlic bulb, halved
• 1 pinch of saffron
• 1 tbsp of coriander seeds, crushed
• 1 star anise
• 1 tbsp of fennel seeds
• 1 sprig of thyme
• 1 bay leaf
• 1/2 orange, zested
• 2 tbsp of tomato purée
• 250ml of dry white wine
• 1 tsp sea salt
• 1l chicken stock

aubergine purée

• 1 large aubergine
• 1 garlic clove, crushed
• 1/2 lemon, juiced
• 5g of fine sea salt
• 10g of tahini
• 2g of Aleppo chilli flakes

garnish

• 2 courgettes
• extra virgin olive oil
• 1 sprig of thyme, leaves picked
• 18 cherry tomatoes, on the vine
• sea salt