View source for Herbed Sea Bass and Saffron Potatoes

Name: Herbed Sea Bass and Saffron Potatoes
Prep time: 55 min
Cook time: 45 min
Total time: 1 h 40 min
Yield: 6
Cuisine: European
Ingredients: 1kg Desiree potatoes, peeled and cut into 5mm discs; 1 sachet saffron threads; 6 anchovy fillets, chopped; 5-6 tablespoons olive oil; 3 medium onions, peeled and thinly sliced; 2 red peppers, deseeded and cut into strips; 1 yellow pepper, deseeded and cut into strips; 12 small Cloves of garlic, peeled; 3 tablespoons chopped fresh thyme, plus 3-4 extra sprigs; 6 small sea bass (295-350g each), descaled and fins removed; 3 tablespoons chopped fresh flat leaf parsley; 3 tablespoons chopped fresh basil; 6 small Belazu preserved lemons, quartered, flesh and pips removed; 1 x jar Belazu green olives with Basil and Garlic, stoned; 1 x 250g pack cherry tomatoes; Salt and freshly ground black pepper
<!-- seo -->
{{#seo:
|title=Herbed Sea Bass and Saffron Potatoes a fish recipe
|titlemode=replace
|keywords=#potatoes #saffron #garlic #herbedseabassandsaffronpotatoes #fish #onions #belazu #basil #thyme #seabass #preservedlemons 
|hashtagrev=032020
|description=This recipe has an impressive list of ingredients and the saffron potatoes are a nice touch
}}
<!-- /seo -->This recipe has an impressive list of ingredients and the [[Saffron|saffron]] [[Potatoes|potatoes]] are a nice touch.
{{recipesummary
|TotalCalories = 3524
|PortionCalories = 587
|DatePublished=21st January 2013
|Author=Chef
|Servings = Serves 6
 |Difficulty = 3
 |TotalTime = 1 hour 40 minutes
 |PrepTime = 55 minutes
 |CookTime = 45 minutes
 |Image = [[Image:Broad Beans with Preserved Lemon recipe.jpg|thumb|middle|none|alt=Electus]]

}}
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Love the lemons</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>

<span class="reviewDesc">But make them yourself, don't buy them!</span>

<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>

{{RecipeIngredients
| 1kg Desiree [[Potatoes|potatoes]], peeled and cut into 5mm discs 
| 1 sachet [[Saffron|saffron]] threads 
| 6 [[Anchovy fillets|anchovy fillets]], chopped 
| 5-6 tablespoons [[Olive oil|olive oil]] 
| 3 medium [[Onions|onions]], peeled and thinly sliced 
| 2 [[Red peppers|red peppers]], deseeded and cut into strips 
| 1 [[Yellow pepper|yellow pepper]], deseeded and cut into strips 
| 12 small Cloves of [[Garlic|garlic]], peeled 
| 3 tablespoons chopped fresh [[Thyme|thyme]], plus 3-4 extra sprigs 
| 6 small [[Sea bass|sea bass]] (295-350g each), [[descaled]] and fins removed 
| 3 tablespoons chopped fresh flat leaf [[Parsley|parsley]] 
| 3 tablespoons chopped fresh [[Basil|basil]] 
| 6 small [[Belazu]] [[Preserved lemons|preserved lemons]], quartered, flesh and pips removed 
| 1 x jar [[Belazu]] [[Green olives|green olives]] with [[Basil]] and [[Garlic]], stoned 
| 1 x 250g pack [[Cherry tomatoes|cherry tomatoes]] 
| [[Salt|salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
}}
===Method===

{{RecipeMethod
| Put the [[Potato|potato]] discs in a pan of cold [[Salted|salted]] water. Dissolve the [[Saffron|saffron]] in a little [[Boiling|boiling]] water and add to the pan. Bring to the [[Boil|boil]] then turn off the heat. Leave to stand for about 30 minutes.
| Fifteen minutes prior to cooking, preheat the [[Oven|oven]] to 220°C/425°F/Gas mark 7. Drain the [[Potatoes|potatoes]] and pat dry, then place in a bowl with the [[Anchovies|anchovies]] and 2 tablespoons of [[Oil|oil]]. Mix well and season with [[Pepper|pepper]].
| Place in a layer on a [[baking tray]]. Add the [[Onions|onions]], [[Peppers|peppers]] and [[Garlic|garlic]] cloves to the bowl with another 2 tablespoons of [[Oil|oil]], season and mix well. Spread this over the [[Potatoes|potatoes]]. Tuck in the 3-4 sprigs of [[Thyme|thyme]]. Place on the top shelf of the [[Oven|oven]] for 20-25 minutes.
| Make 3 slashes in the flesh on each side of the [[Fish|fish]]. Mix the [[Herbs|herbs]] and some seasoning in a small bowl and stuff this mixture into the slashes.
| Remove the tray from the [[Oven|oven]], and scatter over the [[Lemon|lemon]] quarters and [[Olives|olives]]. Place the [[Fish|fish]] on top and the [[Tomatoes|tomatoes]] around the edges. Drizzle with [[Oil|oil]] and cook for about 15 minutes, or until the fish is cooked and the veg is tender.
}}
(''Sainsbury's magazine'')

{{Template:Belazu attribution}}

===Belazu products used in this recipe===
* [http://www.mybelazu.com/details/green-with-basil-and-garlic.html Belazu Green Olives with Basil and Garlic]
* [http://www.mybelazu.com/details/belazu-pickled-lemons.html Belazu Preserved Lemon]

{{RecipeLine}}
[[Category:Recipes]]
[[Category:Belazu recipes]]
[[Category:Recipes from other sites]]
[[Category:Fish recipes]]
[[Category:Main courses]]
[[Category:Sea fish recipes]]
[[Category:Boiled or simmered]]
[[Category:Baked or roasted]]

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