Mediterranean baked seabass
This recipe delightfully combines steaming and roasting to impart a wonderful taste to one of the finest of all fish. The Fish Society's seabass come ready cleaned, with the spiny fins removed and best of all, with the incredibly messy business of descaling the fish already done for you. All you need to do is defrost your seabass and add them to the dish.
- 2 large sea bass tailpieces at least 400g each
- 1g saffron and a little sherry
- 900 g/2lb potatoes
- 4 skinned plum tomatoes, cut into quarters
- 50g/2 oz anchovy fillets, drained
- 200ml/7 fl oz fish stock (or mixture wine and water)
- 4 red peppers, deseeded and cut into eighths
- 6 garlic cloves, crushed
- 50ml/2fl oz olive oil
- Sprig of thyme
- Salt and pepper
- Set oven to 200C/400F/Gas 6.
- Peel the potatoes and cut into 1cm/half inch slices. Put in a pan with water and bring to boil. Turn down and simmer for about six minutes (they should not be fully cooked).
- Put saffron in a teacup, add one tbsp sherry, then half fill with hot water.
- Drain potatoes and arrange in a layer at the bottom of a large ovenproof dish.
- Arrange tomatoes, peppers and anchovies on top of potatoes. Add saffron mixture, stock, garlic and olive oil.
- Season and bake for 30 minutes.
- Slash tailpieces three times on each side. Scatter salt and pepper over each side then rub in with olive oil. Cut thyme into 12 and place a piece inside each slash.
- Nestle the fish down into the mixture and remaining thyme on top. Bake for a further 20-30 minutes.
- Serve with a green salad.