My Summer vegetable garden is at the end of its life. A short life that lasts for just a few months, but what a life; full of abundance. My tomatoes and green beans were the nicest and tastiest this summer. In other years my produce was good, but this year the quantity, taste and smells were extraordinary. The zucchini in my vegetable garden inspired me to make this recipe of Sea-bass with zucchini and olives; let me tell you why.
After I cooked a lot for myself and the Odyssey bistro, I still had many vegetables left that I shared with my mother and our neighbours. I brought my mother a bag of zucchini every day, full of pride as I was following in my father’s footsteps after all, with my vegetable garden on our farm. All was well, up until the point that my mother opened her refrigerator to give me a glass of cold water when I was standing next to her; To my horror her refrigerator was full of my zucchini. So full, that she barely had space for a bottle of water…
The ‘birth’ of a recipe
Only then did I realise that I was overdoing it, again! At this moment I stopped my zucchini donations and started preparing food for the winter. I had a fantastic time fully enjoying the hours in the kitchen. It was less busy at the Odyssey Bistro this year so I had enough time. Now my storage is full with all the zucchini in jars and such! One night when I wanted to cook sea-bass and was surrounded by all the zucchini, they inspired me to make a delightful combination with the fish. I also gathered onions, dill, garlic, parsley, green olives, a lemon and a dry white wine, that once cooked, created a beautiful layer of vegetables to put the sea-bass on.
Sea-bass with zucchini and olives
Right now I have a lot less produce and am thankful to be able to use the vegetables for normal cooking again. Cooking for Rik, myself and the few lucky friends we have here now. Of course, there is still some zucchini left!
For the recipe of the Sea-bass with zucchini and olives I recommend this wonderful white wine from the Skouras Winery.
Photography: Annette Spaan
Do you want to cook with Katerina at Odyssey?
Click here for more information!