Broiled Sea Bass or Other Fish with Olives

Name: Broiled Sea Bass or Other Fish with Olives
Yield: makes 4 servings
Ingredients: One 3-pound sea bass, red snapper, grouper, or sturdy white-fleshed fish, gilled, gutted, and scaled, head may be on or off; 3 tablespoons extra virgin olive oil; 1/4 cup dry white wine; Salt and black pepper to taste; 2 teaspoons fresh thyme leaves or 1 teaspoon fresh rosemary leaves; 1 teaspoon fennel seeds; 1/2 cup or more pitted black olives; Chopped fresh parsley leaves for garnish; Lemon wedges for serving

December 14, 2011

We tend to think of grilling as the ideal way to cook many foods, but the broiler is more valuable when you want to save a marinade and the fish’s pan juices. A recipe like this one was originally cooked in a pan over an open fire, and you can certainly follow that tradition, but the broiler makes quick work of it. Though the dish is French, it’s very southern, and I might serve a simple pasta beforehand; Tomatoes Provençal (page 494) would also be in the right spirit, as would a simple salad.

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