Ingredients

Serves 6

　　For marinade

　　1/2 cup dry white wine

　　white-wine vinegar

　　1/4 cup fresh orange juice

　　2 tablespoons firmly packed brown sugar

　　2 tablespoons fresh lemon juice

　　2 tablespoons extra-virgin olive oil

　　1 tablespoon pickling spices

　　1 teaspoon salt

　　1/2 teaspoon dried hot red pepper flakes

　　1/2 cup drained brine-cured green olives such as picholines, pitted and halved

　　3 small red bell peppers, cut into very thin rings

　　3 small yellow bell peppers, cut into very thin rings

　　1 red onion, cut into very thin rings

　　6 striped bass fillets with skin (about 21/4 pounds total), halved lengthwise

　　1/3 cup all-purpose flour

　　4 tablespoons olive oil

　　3/4 pound green beans, trimmed

　　*available at specialty foods shops and some supermarkets

　　

Step 1

Make marinade:

　　

Step 2

In a bowl combine marinade ingredients, stirring until brown sugar is dissolved.

　　

Step 3

To marinade add olives, bell peppers, and onion. Season fish with salt and pepper and in a bowl toss with flour to coat, shaking off excess. Line a shallow baking pan with paper towels. In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and sauté fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessary, until golden on both sides and just cooked through, about 6 minutes. Transfer fish as sautéed to paper-towel-lined pan to drain.

　　

Step 4

Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer. Marinate fish, covered and chilled, at least 1 day and up to 3.

　　

Step 5

In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain in a colander. Refresh beans under cold water and drain. Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.

　　

Step 6

Remove fish from marinade mixture and add beans to dish, tossing to coat. Transfer mixture to a large deep platter and arrange fish on top.