Recipe: Baked Sea Bass with Roasted Red Peppers, Tomatoes, Anchovies, and Potatoes
Main Dishes - Fish, ShellfishBAKED SEA BASS WITH ROASTED RED PEPPERS, TOMATOES, ANCHOVIES, AND POTATOES
Large pinch of saffron strands
2 tablespoons of hot water
2 lb potatoes, peeled and cut into 1/2-inch slices
4 plum tomatoes, skinned and cut lengthwise into quarters
2 oz anchovy fillets in oil, drained
2/3 cup chicken stock
4 red bell peppers, each one seeded and cut into 8 chunks
8 garlic cloves, each sliced into 3 lengthwise
8 small sprigs of oregano
1/3 cup olive oil
1 (3 to 4 lb) sea bass, cleaned and trimmed
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the saffron in a teacup, pour in 2 tablespoons of hot water, and let soak.
Put the potatoes in a pan of boiling salted water and parboil for 7 minutes. Drain well, then arrange them in a narrow strip on the bottom of a baking dish large enough to hold the sea bass either lengthwise or diagonally. The potatoes should form a bed for the fish, leaving plenty of room on either side for the red peppers.
Scatter the tomatoes and anchovy fillets over the potatoes, then pour the saffron water and stock on top. Scatter the pieces of red pepper down either side of the potatoes and sprinkle with the garlic, oregano sprigs, and olive oil. Season everything well with salt and pepper. Bake for 30 minutes.
Slash the fish five or six times down each side, then slash it in the opposite direction on just one side to give an attractive criss-cross pattern. Rub it generously with some olive oil and season well with salt and pepper. Lay it on top of the potatoes.
Return the dish to the oven and bake for 35 minutes, until the fish is cooked through. Serve with the roasted vegetables.
Makes 4 servings
Source: Rick Stein's Complete Seafood by Rick Stein, James Murphy (photographer)

Large pinch of saffron strands
2 tablespoons of hot water
2 lb potatoes, peeled and cut into 1/2-inch slices
4 plum tomatoes, skinned and cut lengthwise into quarters
2 oz anchovy fillets in oil, drained
2/3 cup chicken stock
4 red bell peppers, each one seeded and cut into 8 chunks
8 garlic cloves, each sliced into 3 lengthwise
8 small sprigs of oregano
1/3 cup olive oil
1 (3 to 4 lb) sea bass, cleaned and trimmed
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the saffron in a teacup, pour in 2 tablespoons of hot water, and let soak.
Put the potatoes in a pan of boiling salted water and parboil for 7 minutes. Drain well, then arrange them in a narrow strip on the bottom of a baking dish large enough to hold the sea bass either lengthwise or diagonally. The potatoes should form a bed for the fish, leaving plenty of room on either side for the red peppers.
Scatter the tomatoes and anchovy fillets over the potatoes, then pour the saffron water and stock on top. Scatter the pieces of red pepper down either side of the potatoes and sprinkle with the garlic, oregano sprigs, and olive oil. Season everything well with salt and pepper. Bake for 30 minutes.
Slash the fish five or six times down each side, then slash it in the opposite direction on just one side to give an attractive criss-cross pattern. Rub it generously with some olive oil and season well with salt and pepper. Lay it on top of the potatoes.
Return the dish to the oven and bake for 35 minutes, until the fish is cooked through. Serve with the roasted vegetables.
Makes 4 servings
Source: Rick Stein's Complete Seafood by Rick Stein, James Murphy (photographer)
MsgID: 3158280
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday - 06-04-1...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday - 06-04-1...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (5)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Any Recipe Can Happen Thursday - 06-04-15 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Tomatoes and Kale with Italian Seasonings |
Betsy at Recipelink.com | |
3 | Recipe: Green Tomato Chutney (The Pleasures of Pickling, 1970's) |
Betsy at Recipelink.com | |
4 | Recipe: Curry Stuffed Tomatoes (using marmalade, Gourmet, 1980's) |
Betsy at Recipelink.com | |
5 | Recipe: Strawberry Mint Sweet Tea (using roasted strawberries) |
Betsy at Recipelink.com | |
6 | Recipe: Baked Sea Bass with Roasted Red Peppers, Tomatoes, Anchovies, and Potatoes |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Springtime Stir-Fry with Scallops and Jumbo Asparagus
- Jack Shrimp (not Jack Shrimp's)
- Prawn Caldine
- Sole with White Wine and Herbs
- Papadakis Taverna Sea Bass Greek Style
- Scallop One-Pot
- St. Margaret Mary's Baked Fish
- Ginger & Garlic Baked Salmon with Chinese Broccoli Slaw
- Huang's Soy-Lacquered Salmon with Green Onions
- Shrimps Newburg
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute