Ingredients:
- 1 fresh thyme sprig
- about 2 cups extra-virgin olive oil, divided
- coarse sea salt to taste
Directions:
- Marinate vegetables: 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.
- 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.
- Prepare fish: 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.
- Cooks' note: Leftover vegetables can be chilled up to 3 days and served over pasta or salad or with eggs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8830.93 Kcal (36973 kJ) | ||
| Calories from fat | 5500.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 611.19g | 940% | |
|---|---|---|---|
| Cholesterol | 645.7mg | 215% | |
| Sodium | 14648.67mg | 610% | |
| Potassium | 2315.34mg | 49% | |
| Total Carbs | 440.02g | 147% | |
| Sugars | 220.86g | 883% | |
| Dietary Fiber | 62.88g | 252% | |
| Protein | 384.47g | 769% | |
| Vitamin C | 295.1mg | 492% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 103.4mg | 575% | |
| Calcium | 222.2mg | 22% | |
| Amount Per 100 g | |||
| Calories | 481.58 Kcal (2016 kJ) | ||
| Calories from fat | 299.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.33g | 940% | |
|---|---|---|---|
| Cholesterol | 35.21mg | 215% | |
| Sodium | 798.84mg | 610% | |
| Potassium | 126.26mg | 49% | |
| Total Carbs | 24g | 147% | |
| Sugars | 12.04g | 883% | |
| Dietary Fiber | 3.43g | 252% | |
| Protein | 20.97g | 769% | |
| Vitamin C | 16.1mg | 492% | |
| Vitamin A | 0.3mg | 197% | |
| Iron | 5.6mg | 575% | |
| Calcium | 12.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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