• 3½ ounces soft fresh goat cheese
• 1 teaspoon finely chopped fresh mint, plus whole leaves for garnish
• ½ teaspoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 medium shallot, thinly sliced
• 1 medium carrot, peeled and cut into matchsticks
• 2 bell peppers (1 yellow, 1 red), cut into ¼-inch-wide strips
• 1 small (preferably Italian) eggplant, quartered lengthwise and thinly sliced crosswise
• 1 teaspoon fresh summer savory or thyme leaves
• Salt
• Freshly ground black pepper
• 4 (5- to 6-ounce) sea bass fillets with skin (about ¾ inch thick), each cut in half widthwise

Heat oven to 450° with rack in middle.

Mix together cheese, mint and lemon juice; set aside.
Heat oil in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in carrot and cook 2 minutes more. Add peppers and eggplant and cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in ½ teaspoon savory and season with salt and pepper to taste.

Place fish, skin side up, on a baking pan and pat dry. Sprinkle with remaining savory, salt and pepper. Drizzle fish with oil. Roast until just cooked through, 8 to 10 minutes.

Divide vegetables among 4 serving plates. Top with fish. Pipe or dollop cheese mixture onto fish. Garnish with mint and serve.