This Rick Stein sea bass recipe has all the great flavours of saffron, peppers with a hint of anchovy. One of my ex boyfriends discovered it and used to cook it for me a lot, because we loved it. So it’s perfect on a date night for a supper for two and even better with a salad. It’s a really easy to make too, so you aren’t too tired for your beloved.
a big pinch of saffron
2 small sea bass, cleaned, scaled and trimmed
1lb of potatoes cut into ¼ inch thick slices
25g anchovy fillets
100 ml of fish stock (I use Knorr stock pots)
2 red peppers cut into small chunks
4 garlic cloves chopped
4 sprigs of oregano
A handful of baby tomatoes
A couple of tablespoons of olive oil
Salt and pepper to taste
Preheat the oven to 200°C.
Make up the stock and add the saffron and set aside.
Put the potato slices into a pan of boiling water for 7 minutes, then drain.
Layer the potatoes in a large roasting pan.
Tip in the peppers, tomatoes, oregano, garlic, anchovies and stock.
Sprinkle with a table spoon of olive oil and bake for 30 minutes.
Score the fish and coat in the rest of the olive oil.
Season with pepper and lay them on top of the vegetables in the pan.
Roast for 25 minutes or until the fish is cooked through.