Sea Bass with Marinated Vegetables
Sea Bass with Marinated Vegetables is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Core tomato and cut a shallow X in bottom, then blanch in boiling water 10 seconds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCore 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.
Lift out tomato (reserve ice bath), then peel, seed, and dice.
Put in a bowl with garlic, basil, thyme, olives, and capers.
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.
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.
Preheat oven to 450°F with rack in middle.
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.
Meanwhile, gently warm half of vegetable mixture and stir in lemon.
Serve fish topped with vegetables and sprinkled with chives and coarse sea salt.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
