Olive oil fragrance is floating in the air at lunch time. Ratatouille, couscous, sage and grilled fish…
Provence veggie delight. More about it later (I made a big batch)
Whole wheat couscous, reheated with curcuma.
The fish is buri (yellowtail, seriole). I painted this filet with olive oil, sprinkled sea salt and sage leaves and grilled. Oh, a trick : the fish was frozen, only 1/3 thawed. On purpose. So it grilled crispy outside and not overdone in the middle. Delicious !