Sea Bass Steaks with Zucchini Sauce

In a wide, shallow skillet, fry the garlic in 2 tablespoons olive oil on low heat until golden. Add the tomatoes, fish stock and fish steaks; season with salt and pepper to taste. Cover and cook gently for a few minutes.

In a saucepan, barely cover the zucchini with water. Add 10 basil leaves and 3 tablespoons olive oil and cook slowly for 12 minutes, covered. When everything is ready, puree the zucchini in a food processor. Taste the puree for salt, and mix in 2 tablespoons olive oil in a thin stream. Cover the bottom of each plate with this sauce, add 2 fish steaks per serving and spoon over a little of the fish cooking juices. Serve, garnished with basil leaves.