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.
Leftover vegetables can be chilled up to 3 days and served over pasta or salad or with eggs.
Recipe information
Total Time
1 hr (plus 1 day for marinating)
Ingredients
For marinated vegetables:
For fish:
Preparation
Marinate vegetables:
Step 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.
Step 2
Lift out tomato (reserve ice bath), then peel, seed, and dice. Put in a bowl with garlic, basil, thyme, olives, and capers.
Step 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.
Step 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.
Prepare fish:
Step 5
Preheat oven to 450°F with rack in middle.
Step 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.
Step 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.
