Ingredients:
250 gms seabass
200 gms tomato basil pasta
20 gms basil
30 gms garlic
20 gms miso paste
20 ml mirin
10 ml soy sauce
10 gms onion
100 gms Japanese eggplant
5 gms salt and pepper

Procedure:
1. Sautè the onion in olive oil with miso paste, mirin and soy sauce. Glaze the mixture of miso into the seabass for better flavor.
2. Grill the fish until cooked and grill the eggplant seasoned with salt and pepper with olive oil. Set aside.
3. Heat another pan and add olive oil. Saute the garlic. Add the cooked pasta and fresh basil. Season with salt and pepper.
4. Toss with butter and put in a deep bowl.
5. Put the fish and eggplant on top of the pasta. Garnish with basil leaf.

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