You will need
4 Red Peppers - each cut in to 8 chunky pieces
4 Beef Toms - each sliced in to 4
Saffron strands - added to two teaspoons of hot water (left to soak)
2 oz Anchovies
Chicken stock 150 ml
Sprigs of Oregano or (similar)
8 cloves Garlic - each sliced in to 3 bits
2 lb of par boiled spuds - then thinly sliced
3 fl oz of Olive Oil
Sea Salt / ground black pepper
1: Par boil the spuds for 8 mins
Get a decent roasting dish or similar
2: Slice spuds and put a layer in the dish (acts as a bed for the fish)
3: Soak the saffron - probably better right at the start when boiling the spuds
4: Add the toms and anchovies
5: Poor the stock and saffron over it
6: Add the peppers, garlic & Olive oil (all spread evenly out to make a bed for the fish)
7: Add the seasoning
8: Cook for 35 mins at 200c
1: Put slashes in Bass
2: Sprinkle Olive oil - all over
3: Rub sea salt and pepper all over the fish
4: Lay on top of roasting 'things' and cook for a further 35 mins or until ready
The Bass should sit on top and the juices should rise and saturate and tenderise the fishy. I usually bast too with the juices.
Get a large glass of wine and enjoy!!!
http://www.worldseafishing.com/forums/showthread.php?t=40611&highlight=RICK+STEIN