Sea Bass with Lemon Potatoes

• sea bass a whole fish, cleaned but left on the bone
• olive oil
• a little dried or fresh oregano
• waxy-fleshed potatoes such as Charlotte or Red Bliss 1 pound (500g)
• olive oil 4 tablespoons
• a large lemon
• anchovy fillets 12
• vegetable stock 1 cup (250ml)

1. Preheat the oven to 400F (200C).
2. Slice each potato three or four times.
3. If you do this lengthwise you will end up with long, elegant pieces.
4. Warm a couple of tablespoons of olive oil in a roasting pan over medium-high heat, then put the potatoes in and let them color on both sides.
5. They cook best if you leave them alone for several minutes in between stirring.
6. You want them to be pale gold on both sides.
7. Cut the lemon in half, then into thick segments.
8. Add to the potatoes with the anchovy, and a grinding of black pepper and then pour over the stock.
9. Lay the fish on top of the potatoes, brush with a little olive oil, then add the herbs and a mild seasoning of salt and black pepper.
10. Bake in the preheated oven until the flesh will slide easily away from the bone in big juicy pieces.
11. This will take a matter of twenty-five to thirty minutes.
12. Serve the fish with the potatoes and spoon over the stock.

bass, olive oil, fresh oregano, waxyfleshed potatoes, olive oil, lemon, anchovy, vegetable stock

Taken from www.epicurious.com/recipes/food/views/sea-bass-with-lemon-potatoes-381637 (may not work)