To make the most of summer tomatoes, gently poach them in olive oil (aka confit) along with a simple flaky white fish that serves as a blank canvas.
Castelvetrano olives, pitted and torn into bite-sized piecesfresh parsley, roughly chopped, for garnishUse a Dutch oven or skillet that is just large enough to fit all ingredients snugly. Place the fish in first, then nestle around it the shallots and tomatoes. Dot with the olives and scatter the sliced preserved lemon. Add enough olive oil to just submerge the fish and all the other elements, and season with freshly ground pepper.
Bring the mixture to a bare boil, then turn heat low to simmer. Cook at a gentle simmer until the fish is opaque and easily flakes with a fork. Depending on the thickness of your fish it will vary, between 12 to 18 minutes. Transfer the pan to a wire rack to cool for a few minutes, then divide between plates. Generously spoon the infused oil over all, scatter fresh parsley to top and season with freshly ground pepper. Serve alongside crusty bread and eat at once.
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