Sauteed Sea Bass on Ratatouille Tapenade Tomato Fondue

Ingredients

• 4 tablespoons olive oil
• 1 onion, peeled and diced
• 1 each red and Yellow bell pepper, seeded and diced
• 1 small eggplant; peeled, seeded and diced
• 1 zucchini, peeled, seeded and diced
• 1 yellow squash, peeled seeded and diced
• 2 tablespoons diced shallot
• 2 tablespoons diced garlic
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 cup diced plum tomatoes, seeded
• 1 cup mixed country olives, remove the pits
• 1/ 4 cup capers
• 2 filets of anchovy, rinsed and patted dry
• 2 cloves of garlic peeled
• 1/3 cup olive oil
• 1 cup olive oil
• 1 medium red onion, peeled and finely diced
• Kosher salt and freshly ground pepper to taste
• 4 cloves garlic, peeled and chopped
• Small pinch of oregano, thyme and bay leaf
• 16-ounce can italian plum tomatoes, seeds removed
• 4 seven-ounces center cut swordfish steaks
• Herb oil (a blend of a few fresh sprigs thyme, rosemary, and parsley with 2 cloves of minced garlic, Chile pepper and 1/2 cup olive oil)
• Salt and pepper

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