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Oven Roasted Saffron Scented Sea Bass

August 9, 2012


My honey went deep sea fishing today and came home with nearly 10 lbs of beautiful fish, all cleaned & ready to cook.

But since it was just the 2 of us for dinner, I prepared just 1 lb — sea bass — and packed the rest up in the freezer.

This recipe is based on one I found a few years ago in Rick Stein’s Complete Seafood, an excellent all around fish cookbook.

You’ll Need:

1 lb sea bass, filleted

8 baby fingerling potatoes, cut into bite sized pieces

1 green pepper, thinly sliced

2 plum tomatoes, cut into quarters

2 tbs capers, drained

12 pitted kalamata olives, drained & halved

3 small sprigs oregano

1 1/2 tsps minced garlic

Pinch saffron

1/4 cup chicken broth, heated in a small bowl in the microwave until hot

3 tbs EVOO, divided into 2 equal portions

1/2 tsp salt

1/2 tsp pepper

A small bowl

A roasting pan


1. Mix the saffron & garlic with the heated stock in a small bowl.

2. Line the bottom of the roasting pan with the potatoes.

3. Scatter the tomatoes, capers, olives & sliced peppers in the pan.

4. Pour the saffron garlic stock over all, then sprinkle with 1 1/2 tbs EVOO & scatter the sprigs of oregano.

5. Roast at 400 for 30 minutes, turning the vegetables half way thru.

6. Lay the fish filets on top of the vegetables, then sprinkle the fish with the remaining 1 1/2 tbs EVOO and the salt & pepper.

7. Return the pan to the hot oven & bake another 10 minutes, with the convection fan on if you have one, until the fish flakes when pierced with a fork.

Serves 2

One Comment
  1. I love these savory Meditteranean flavors with fish! Lucky you!

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