Recipe of the week: A sublime, Campari-inspired roasted bass

The

I’ve nibbled on plenty of olives and almonds in my time, said Melissa Clark in The New York Times. But only recently did I discover the “sublime synergy” of almond-stuffed green olives. “Salty, lightly sour olive flesh, softened and enriched by the mellow, creamy nut,” is a flavor combination for the ages. Recently, I was enjoying a Campari and soda with “a bowl of said olives” and began to ponder how to extend these compelling flavors throughout a meal. Perhaps it was the Campari, but the vision that came to me turned out to be Italian-inspired.

“What I love so much about cooking with olives is that you get a major flavor payoff for very little effort.” Like anchovies or capers, olives are an easy way to spread savory accents around a dish. Unfortunately, by the time I finally went to implement my plan to roast a bass and top it with an almond-olive gremolata, “the almond-stuffed olives were long gone.” Raiding my overstocked cupboard, however, “revealed a can of salted, roasted almonds.” Likewise, “the fridge was full of near-empty olive containers with just a few specimens waiting, stoically and patiently, to be rediscovered.”

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