Sea Bass with Marinated Vegetables

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. 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. 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. 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. 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. 5.

   Preheat oven to 450°F with rack in middle.

   10 min

6. 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. 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