Sea Bass with Roasted Vegetables and Anchovies

Method

1. Pat the fish dry with kitchen paper and place on a board. Using a sharp knife, score the fish on one side, making 5 diagonal cuts just through to the bones. Score again in the opposite direction to give a criss-cross pattern. Brush all over with oil and season both sides with salt and pepper. Set aside.
2. Preheat the oven to 200C/gas mark 6. Put the saffron in a small bowl or cup, pour over 3 tablespoons of hot water and set aside to infuse
3. Bring a large saucepan of salted water to the boil. Add the potatoes, bring back to the boil and simmer for 5 minutes. Drain thoroughly. Arrange the potatoes in a large roasting tin (big enough to hold the seabass lengthways or diagonally), leaving space around the sides for the red peppers. The potatoes will form a bed for the fish.
4. Scatter the tomatoes and anchovies over the potatoes. Pour over the saffron water (with strands) and stock. Arrange the peppers around the potatoes and sprinkle over the garlic and oregano. Drizzle the olive oil over the peppers. Season with salt and pepper. Bake for 15-20 minutes.
5. Remove the tin from the oven and place the fish on top of the potatoes. Bake for about 20 minutes (you know the fish is cooked when the flesh near the bone at the thickest part turns white). Serve immediately.