We had a lovely day yesterday, sent Youngest off with a bag full of Treats and have arranged for an online grocery delivery to be dropped off tonight for him – well you have to help where you can 😇
Anyway, when we got back home from taking Mum in law out, we found a present hung in our porch – a freshly caught Sea Bass around 3lb in weight – a gift from a friend who knows we live a bit of fish.
Unfortunately, I didn’t take a photo of it before Hubby ‘dressed’ it for us, but it was a beaut.
To do this gorgeous fish justice, I am taking advice from Rick Stein and using this recipe Baked Sea Bass
I am not cooking it whole, as Hubby had already filleted it, all I needed to do was trim and bone check it.
I started by preheating the oven to 200 then finely slicing 2 medium potatoes and par boiling them for a few minutes till tender. Lay then over the base of a oiled ovenproof dish.
Over the potato’s scatter 50g of anchovy fillets and 4 medium tomatoes, quartered and 4 roughly chopped red pepper ‘cheeks’. If you have it, soak a pinch of saffron in a little warm water and sprinkle over the potatoes, then 150ml chicken stock, 8 sliced garlic cloves and a good pinch of oregano. Season, then into the oven for 30 minutes.
Whilst this is cooking, prepare your fish, trim, check for bones, then rub olive oil, salt and pepper into the fillets, when the 30 minutes is up for the veg, add the fillets, skin side up and back into the oven for another 30 minutes.
Serve with a squeeze of lemon juice. Absolutely lush 😋