Name: Sea Bass with Marinated Vegetables
Cook time: 40 min
Total time: 1 hr (plus 1 day for marinating)
Ingredients: 1 ripe medium tomato; 1 garlic clove, smashed; 4 basil leaves; 1 fresh thyme sprig; 6 green olives, such as picholine, pitted and chopped; 12 Niçoise olives, pitted and chopped; 1 tablespoon drained capers; 1 celery rib, peeled and diced; 1/2 small fennel bulb, stalks discarded and bulb diced; 1 small zucchini, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 small onion, diced; About 2 cups extra-virgin olive oil, divided; 1 pinch saffron, crumbled; 1 lemon, peel and pith cut off and lemon quartered and diced; 6 (6-oz) pieces sea bass or striped bass fillet with skin, small bones removed; 1/4 teaspoon fine sea salt; Extra-virgin olive oil for drizzling; 1 teaspoon chopped fresh chives; Coarse sea salt to taste

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Sea Bass with Marinated VegetablesRomulo Yanes

Your market basket loaded with produce, olive oil, and fish, you saunter home to your idyllic farmhouse and marinate the vegetables. The following evening, you invite your friends over. Berets optional.

Cooks' note:

Leftover vegetables can be chilled up to 3 days and served over pasta or salad or with eggs.

Recipe notes

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