Grilled sea bass with tomatoes and olives

Ingredients:

• 3 tablespoons extra-virgin olive oil, plus more for greasing the grill grates
• 1/4 tbsp. Kalamata olives, coarsely chopped
• 1/4 cup fresh parsley leaves
• 1 tbsp. white wine vinegar
• 2 ripe tomatoes, diced
• 1 fillet of striped sea bass weighing 600 g, preferably the center cut of uniform thickness
• 4 slices of crusty bread

Preparation:

1. Preheat a grill or grill pan over medium-high heat; lightly brush the grill grate with olive oil.
2. In a large bowl, combine the olives, parsley, vinegar, tomatoes, and 2 tablespoons of olive oil. Season lightly with salt, generously with pepper, and toss again; set aside to allow the tomatoes to release their juices.
3. Meanwhile, brush the fish on both sides with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish, skin side up, until crisp grill marks appear and it releases easily, about 5 minutes. Rotate the fish about 45 degrees to create a grill pattern and continue grilling for another 3 minutes. Flip the fish and grill until opaque and a thermometer inserted into the side of the fish registers 135°F (57°C), another 5 minutes. Transfer to a cutting board.
4. Cut the fish into quarters. Place a slice of bread on each serving plate. Top with a piece of fish and top with the tomato and olive relish and its juices.