Broiled Sea Bass or Other Fish with Olives

We tend to think of grilling as the ideal way to cook many foods, but the broiler is more valuable when you want to save a marinade and the fish’s pan juices. A recipe like this one was originally cooked in a pan over an open fire, and you can certainly follow that tradition, but the broiler makes quick work of it.

Though the dish is French, it’s very southern, and I might serve a simple pasta beforehand; Tomatoes Provençal would also be in th