900g Potatoes peeled and cut into quarters
Saffron strands
4 plum tomatoes - skinned and cut lengthways into quarters
50g Anchovy fillets in oil, drained
150ml Chicken stock
150ml Verjuice
4 Red peppers, each one seeded and cut into 8 chunks
8 garlic cloves, each sliced into 3
8 small sprigs of oregano
85ml Olive Oil
1 x 1.5 - 1.75g Sea Bass, striped bass or kingfish, cleaned and trimmed
Salt & Pepper
Pre heat the oven to 200C/400F/Gas mark 6. Place the saffron in a tea cup, pour over 2 tablespoons of hot water and leave to soak.
Put the potatoes in a pan of boiling slated water and par boil for 7 minuets. Drain well and arrange them in a narrow strip over the bas of a roasting dish large enough to old the sea bass either lengthways or diagonally. The potatoes should form a bed for the fish, leaving plenty of room either side for the red peppers.
Scatter the tomatoes and anchovy fillets over the potatoes, then pour over the saffron water and stock. Scatter the pieces of red pepper down either side of the potatoes and sprinkle over the garlic, oregano and olive sprigs. Season everything well with salt and pepper and bake in the oven for 30 minuets.
Slash the fish 5-6 times down each side and then slash it in the opposite direction on just one side to give an attractive criss-cross pattern. Rub it generously with some olive oil, season well with salt and pepper and then rest it on top of the potatoes.
Return the dish to the oven and bake for a further 35 minuets, until the fish is cooked through.
Serve with the roasted vegetables and enjoy!
Thank you to our wonderful friend Judith for the recipe and photos.
