Sea Bass with Marinated Vegetables

A delicate sea bass dish served with a medley of Mediterranean-style marinated vegetables including tomatoes, olives, capers, and bell peppers. The fish is roasted until perfectly cooked and topped with a vibrant mixture of saffron-infused vegetables.

6 servings

24 hr 37 min

Published October 4, 2025

Ingredients

•1 whole ripe medium tomato
•1 clove garlic clove
•4 leaves basil leaves
•1 sprig fresh thyme
•6 whole green olives
•12 whole Niçoise olives
•1 tablespoon drained capers
•1 rib celery
•½ bulb fennel
•1 whole zucchini
•1 whole red bell pepper
•1 whole green bell pepper
•1 whole onion
•2 cups extra-virgin olive oil
•1 pinch saffron
•1 whole lemon
•6 pieces sea bass fillet
•¼ teaspoon fine sea salt
•2 tablespoons extra-virgin olive oil
•1 teaspoon fresh chives
•1 pinch coarse sea salt

Cooking Instructions

1.
Core tomato and cut a shallow X in bottom, then blanch in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Keep water at a boil.
2 min
2.
Lift out tomato (reserve ice bath), then peel, seed, and dice. Put in a bowl with garlic, basil, thyme, olives, and capers.
5 min
3.
Blanch celery, fennel, and zucchini in boiling water 30 seconds, then drain and transfer to ice bath. When vegetables are chilled, drain and stir into tomato mixture.
5 min
4.
Cook bell peppers and onion in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Cool to room temperature, then stir into vegetables along with saffron and enough remaining oil to cover (about 2 cups). Marinate, covered and chilled, 24 hours.
1440 min
5.
Preheat oven to 450°F with rack in middle.
10 min
6.
Put fish, skin side up, in a shallow baking pan and pat dry. Sprinkle with sea salt and 1/4 teaspoon pepper, then drizzle with a little oil. Roast fish until just cooked through, 8 to 10 minutes.
10 min
7.
Meanwhile, gently warm half of vegetable mixture and stir in lemon. Serve fish topped with vegetables and sprinkled with chives and coarse sea salt.
5 min

Ingredients

•1 whole ripe medium tomato

•1 clove garlic clove

•4 leaves basil leaves

•1 sprig fresh thyme

•6 whole green olives

•12 whole Niçoise olives

•1 tablespoon drained capers

•1 rib celery

•½ bulb fennel

•1 whole zucchini

•1 whole red bell pepper

•1 whole green bell pepper

•1 whole onion

•2 cups extra-virgin olive oil

•1 pinch saffron

•1 whole lemon

•6 pieces sea bass fillet

•¼ teaspoon fine sea salt

•2 tablespoons extra-virgin olive oil

•1 teaspoon fresh chives

•1 pinch coarse sea salt

Cooking Instructions

Core tomato and cut a shallow X in bottom, then blanch in boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Keep water at a boil.

2 min

Lift out tomato (reserve ice bath), then peel, seed, and dice. Put in a bowl with garlic, basil, thyme, olives, and capers.

5 min

Blanch celery, fennel, and zucchini in boiling water 30 seconds, then drain and transfer to ice bath. When vegetables are chilled, drain and stir into tomato mixture.

5 min

Cook bell peppers and onion in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Cool to room temperature, then stir into vegetables along with saffron and enough remaining oil to cover (about 2 cups). Marinate, covered and chilled, 24 hours.

1440 min

Preheat oven to 450°F with rack in middle.

10 min

Put fish, skin side up, in a shallow baking pan and pat dry. Sprinkle with sea salt and 1/4 teaspoon pepper, then drizzle with a little oil. Roast fish until just cooked through, 8 to 10 minutes.

10 min

Meanwhile, gently warm half of vegetable mixture and stir in lemon. Serve fish topped with vegetables and sprinkled with chives and coarse sea salt.

5 min