I heated a small copper skillet on the burner, poured in two spoonfuls of local olive oil, and laid the fish in the pan.

The oil hissed quietly, filling the little kitchen with the smell of garlic and sea salt.

I cooked slowly, standing by the open window with a glass of cold water while the fish turned golden brown.

When it was ready, I slid it onto a single ceramic plate and sat down at the small kitchen counter to eat.

The fish was tender and flaked apart easily under my fork, and the tomatoes were sweet from the sun.

When I was done eating, I got up and put my plate and the copper skillet in the porcelain sink.