sea bass with tomato/black olive salsa; yellow beans


Yes, I know, more cherry tomatoes, and more lovage, not to mention more fish.  Can’t help it, especially at this time of the year.

  • sea bass fillets from Pura Vida, marinated for half an hour in olive oil and lemon juice, then sautéed over high heat for a few minutes, and served with a slightly-spicy tomato and black olive salsa (red and orange cherry tomatoes from Tamarack Hollow Farm, Kalamata olives from Whole Foods, basil from Gotham Greens at Whole Foods, dill from Lani’s Farm, a chopped half of a yellow Thai pepper from Norwich Meadows Farm, lemon juice and olive oil)
  • yellow Romano beans from Norwich Meadows Farm, finished with lovage from Mountain Sweet Berry Farm
  • The wine was a white Portuguese, Aveleda Douro D.O.C. 2012