Sea Bass With Marinated Vegetables

• 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 Nicoise 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

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. Lift out tomato (reserve ice bath), then peel, seed, and dice. Put in a bowl with garlic, basil, thyme, olives, and capers.
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. 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. Preheat oven to 450u0b0F with rack in middle.
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. Meanwhile, gently warm half of vegetable mixture and stir in lemon. Serve fish topped with vegetables and sprinkled with chives and coarse sea salt.

tomato, garlic, basil, thyme, green olives, nicoise olives, capers, celery, fennel bulb, zucchini, red bell pepper, green bell pepper, onion, extravirgin olive oil, saffron, lemon, bass, salt, extravirgin olive oil for drizzling, fresh chives, salt

Taken from www.epicurious.com/recipes/food/views/sea-bass-with-marinated-vegetables-242301 (may not work)