Sea Bass with Lemon Olives Tomatoes and Saffron Potatoes Recipe
Ingredients
| 5 Tomatoes, 1 peeled, deseeded and diced; 4 halved, deseeded | ||
| 1 tbsp Chopped dill | ||
| Extra virgin olive oil | 150 Milliliter | |
| 4 Waxy potatoes, peeled and halved | ||
| Saffron threads | 1 Teaspoon | |
| Onions | 4 , quartered | |
| 2 x 600 g Sea bass, gutted | ||
| Fennel seeds | 2 Teaspoon | |
| Olive oil | 3 Tablespoon | |
| Breadcrumbs | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Thyme | 1 Tablespoon, chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
| Black olives | 2 Tablespoon | |
| 2 Preserved lemons, skin cut into large dice | ||
Directions
About an hour before serving, mix the diced tomato and dill with the extra virgin oil, to infuse; set aside.
Cook the potatoes with the saffron in a pan of salt water for 10-12 minutes; remove and set aside.
Add the onions to the saffron water; cook for 10-12 minutes.
Preheat the oven to 220°C/gas 7.
Wash and dry the fish, sprinkle the fennel seeds inside; season.
Oil a large roasting tin, put the onions in the centre with the fish on top and place the potatoes around.
Mix the breadcrumbs, garlic, herbs, seasoning and 1 tbsp oil; divide between the tomato halves and place them around the fish.
Mix 2 tbsp oil and lemon juice; drizzie over.
Place in the oven.
After 15 minutes, scatter over the olives and diced lemons; cook for another 15 minutes.
Serve from the tin, or take the fish off the bone and put on a platter with the veg.
Serve with the infused oil, to drizzle over the fish.
Cook the potatoes with the saffron in a pan of salt water for 10-12 minutes; remove and set aside.
Add the onions to the saffron water; cook for 10-12 minutes.
Preheat the oven to 220°C/gas 7.
Wash and dry the fish, sprinkle the fennel seeds inside; season.
Oil a large roasting tin, put the onions in the centre with the fish on top and place the potatoes around.
Mix the breadcrumbs, garlic, herbs, seasoning and 1 tbsp oil; divide between the tomato halves and place them around the fish.
Mix 2 tbsp oil and lemon juice; drizzie over.
Place in the oven.
After 15 minutes, scatter over the olives and diced lemons; cook for another 15 minutes.
Serve from the tin, or take the fish off the bone and put on a platter with the veg.
Serve with the infused oil, to drizzle over the fish.
Chef
