Herbed Sea Bass and Saffron Potatoes

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Herbed Sea Bass and Saffron Potatoes
Herbed Sea Bass and Saffron Potatoes
Servings:Serves 6
Calories per serving:587
Ready in:1 hour 40 minutes
Prep. time:55 minutes
Cook time:45 minutes
Difficulty:Difficult
Recipe author:Chef
First published:21st January 2013

This recipe has an impressive list of ingredients and the saffron potatoes are a nice touch.


Ingredients

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Method

  1. Put the potato discs in a pan of cold salted water. Dissolve the saffron in a little boiling water and add to the pan. Bring to the boil then turn off the heat. Leave to stand for about 30 minutes.
  2. Fifteen minutes prior to cooking, preheat the oven to 220°C/425°F/Gas mark 7. Drain the potatoes and pat dry, then place in a bowl with the anchovies and 2 tablespoons of oil. Mix well and season with pepper.
  3. Place in a layer on a baking tray. Add the onions, peppers and garlic cloves to the bowl with another 2 tablespoons of oil, season and mix well. Spread this over the potatoes. Tuck in the 3-4 sprigs of thyme. Place on the top shelf of the oven for 20-25 minutes.
  4. Make 3 slashes in the flesh on each side of the fish. Mix the herbs and some seasoning in a small bowl and stuff this mixture into the slashes.
  5. Remove the tray from the oven, and scatter over the lemon quarters and olives. Place the fish on top and the tomatoes around the edges. Drizzle with oil and cook for about 15 minutes, or until the fish is cooked and the veg is tender.

(Sainsbury's magazine)

This recipe originated from the recipe section of Belazu.com

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Belazu products used in this recipe

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