Sea Bass with Lemon Olives Tomatoes and Saffron Potatoes
|Tomatoes||5 , 1 peeled, deseeded and diced. 4 halved, deseeded|
|Chopped dill||1 Tablespoon|
|Extra virgin olive oil||150 Milliliter|
|Waxy potatoes||4 , peeled and halved|
|Saffron threads||1 Teaspoon|
|Onions||4 , quartered|
|Sea bass||1 1⁄4 Kilogram, gutted (2 Pieces, 600 Gram Each)|
|Fennel seeds||2 Teaspoon|
|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chopped thyme||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Black olives||2 Tablespoon|
|Preserved lemons||2 , skin cut into large dice|
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.