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Sea Bass with Marinated Vegetables

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Sea Bass with Marinated Vegetables

Sea Bass with Marinated Vegetables

amanda

Equipment

  • Baking Sheet - Essential for roasting or grilling sea bass and vegetables.

  • Cutting Board - Needed for preparing ingredients.

  • Chef's Knife - A versatile tool for chopping, slicing, and dicing.

  • Mixing Bowls - Used for marinating the sea bass and mixing vegetables.

  • Colander - Helpful for draining excess liquid from cooked fish or washed vegetables.

  • Baking Dish - Useful if you choose to bake your sea bass along with the vegetables.

  • Whisk - Can be used to whip up a marinade or dressing for the dish.

  • Oven Mitts - Necessary for handling hot items from the oven safely.

  • Measuring Cups and Spoons - To accurately measure ingredients.

  • Spatula (or Tongs) - Useful for flipping or turning sea bass during cooking, especially on a grill.

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

Instructions

1

Instruction 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

Instruction 2

Lift out tomato (reserve ice bath), then peel, seed, and dice. Put in a bowl with garlic, basil, thyme, olives, and capers.
3

Instruction 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.
4

Instruction 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.
5

Instruction 5

Preheat oven to 450°F with rack in middle.
6

Instruction 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.
7

Instruction 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.
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