Mediterranean end of Summer

Sage blossoms.

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 !