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Sea Bass With Lemon Olives Tomatoes And Saffron Potatoes

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Ingredients
  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
  Breadcrumbs 2 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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Stewed
Dish: 
Salad
Ingredient: 
Saffron
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
2

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