Add <quantity>2</quantity> roughly chopped garlic cloves and <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a medium saucepan over medium heat

Add <quantity>½<unit>bunch</unit></quantity> of basil, <quantity>1<unit>cup</unit></quantity> of cherry tomatoes and salt to taste

Stir and cover with a lid or parchment paper. Cook over low heat for 15m until the tomatoes are soft

Transfer to a blender and add <quantity>½<unit>bunch</unit></quantity> of basil

Blend until smooth. Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and salt to taste, and transfer to another recipient. The tomato sauce is ready

Place the tomato sauce to cool in the refrigerator for at least 15

Trim and thinly slice <quantity>1<unit>fillet</unit></quantity> of sea bass on a slight diagonal. Arrange the slices on a serving plate

Add the zests from <quantity>1</quantity> lemon and sprinkle with flaky salt to taste

Add black pepper to taste and drizzle with a little extra virgin olive oil to

Roughly chop <quantity>1<unit>tsp</unit></quantity> of capers and <quantity>1<unit>tsp</unit></quantity> of black olives. Spread it on top of the fish slices

Add some of the Tomato Sauce around it and some hydrated kombu seaweed

Garnish with basil and drizzle basil oil to taste. The sea bass crudo with tomato sauce is ready

Pair it with a glass of wine and enjoy!