Baked Sea Bass with Garlic Anchovy Potatoes

We've already raved about José Pizzaro's restaurants in Bermondsey, and now we've accidentally moved ourselves to within walking distance of both of them.  So naturally the next step is to purchase his cookbook, Spanish Flavours, to conquer some recipes.  Hence beings Sunday night dinners.

Despite a few mishaps here and there that have temporarily caused me much stress and anxiety, on the bone remains my favorite way to eat fish and this is a brilliant way to prepare it.  And yes, I said "brilliant".  If you don't like anchovies, what can I say, you must use them anyways.  Must! Because once baked, the anchovies just become these salty fishy bits that are so good with the potatoes.  It would not be the same otherwise.

-one whole sea bass, scaled and gutted
-lemons (enough for about 2 tbsp of juice)
-8 fillets of anchovy fillets in oil, drained and chopped. 
-3 sliced garlic cloves
-3 bay leaves
-potatoes, sliced.  We used the regular jersey royals and enough to cover the bottom of the pan 
-salt/pepper
-6 tbsp olive oil 
-1 tbsp oregano or marjoram, fresh

Preheat oven to 200c/390f. 

Take the lemon and cut 3-4 thin slices to stuff inside the fish.  With the remaining, squeeze the juice into a bowl for the dressing.  Juice the other lemon too if you need more.  Then whisk in the oregano and olive oil. 

Next, slice the potatoes, about 1/2 cm or so, and toss it with sliced garlic and anchovies.  Whisk in the dressing but leaving about 2 tbsps for the fish.  Bake the potatoes in the oven for 20 mins until soft, slightly golden, but not quite done yet. 

In the meantime, score the fish diagonally a few times on each side.  Stuff the inside with lemon slices and bay leaves.  Then pour the remaining dressing all over it.  When the potatoes are out, put the fish on top and bake for about 30 mins.  At this point, we take the entire pan to the table and eat off of it, because it's THAT good. 

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