If the fish
is not yet cooked,
prepare it gently.

Place it in a pan
with a small drizzle
of olive oil.

Cook over low heat
for 6–8 minutes,
turning once if needed,
until just cooked through.

The flesh
should be opaque
and flake easily,
while remaining soft.

Let it rest
for 2–3 minutes,
then break it
into large pieces.

In a separate pan,
warm olive oil
over low heat
for about 1 minute.

Add the cooked vegetables
and warm gently
for 3–4 minutes,
stirring occasionally.

Avoid browning.

Add the fish
to the vegetables
and warm together
for 1–2 minutes,
just enough
to bring everything
to the same temperature.

Do not overmix.

Remove from heat
and let the bowl rest
for about 1 minute.

Transfer to a bowl.

Finish with olive oil,
sea salt,
and optional lemon.