Thomas made this for us in Paris this Autumn. I thought I’d lost the recipe but in a pre-Christmas clear-out, Edward unearthed it. I think Thomas said he thought he had overcooked it, but somehow that had created the sweetest, stickiest veg underpinning the fish – delectable.
For 6: equal weight of sea bass and small potatoes (about 1.5kg fish for 6), 2 large tomatoes, red pepper, garlic, dried chilli, fresh red chilli, saffron, olive oil, preserved lemon, olives, small bunch coriander.
Place the potatoes on the bottom of a deep baking tray. Add two large tomatoes, sliced, one sliced red pepper, two cloves of unpeeled garlic, a teaspoon of dried chilli and some chopped fresh chilli. Add 150-200ml water, a pinch of saffron and a glug of olive oil. Pre-cook in a moderate oven for 30 minutes.
Add one small preserved lemon (taking out the innards and slicing the skin) and the olives. Put the fish on the bed of vegetables, adding some pepper and tomato slices on the top to decorate it. Squeeze over some lemon and a drizzle more olive oil. Cook for another 30 minutes, adding a bunch of chopped fresh coriander half way through.
