Baked whole Sea Bass

From the book Rick Stein’s Seafood Odyssey
The recipe as written here serves 4, but to slim it down then simply reduce the amount of potatoes.

Ingredients
A good pinch of saffron
900g potatoes (or quantity to suit), peeled and cut into 1cm slices
4 plum tomatoes, or good chunky fresh tomatoes, chopped into quarters
50g anchovy fillets in oil, drained
150ml chicken stock
4 red peppers, seeded and cut into chunks
8 garlic cloves (or to taste, but do put some in) roughly chopped
About 8 sprigs of oregano
85ml Olive oil
1 large cleaned sea bass (Approx 1.6 kg - gutted, descaled and fins removed)
Salt and ground black pepper to taste

Method
Preheat the oven to 200C / 400F / Gas mark 6.
Place the saffron in a small bowl and pour over 2 tablespoons of hot water. and leave to soak.
Put the potato slices into a pan of boiling water and cook for about 7 minutes. Drain, and put them in a narrow strip down the centre a large roasting tray (big enough for the sea bass). The potatoes should form a bed for the fish, leaving plenty of room for the peppers either side.
Scatter the tomatoes and anchovy fillets over the potatoes, pour over the saffron water and the stock.
Scatter the peppers down the sides and sprinkle over with the garlic, oregano and olive oil. Season everything well and then bake the vegetables in the oven for 30 minutes

Slash the sides of the fish to give a criss-cross pattern and rub generously with olive oil and season with salt and pepper.
Once the vegetables have cooked for 30 minutes, remove the pan from the oven and place the fish on top of the potatoes. Return it to the oven and cook for a further 35 minutes, or until the fish is cooked through.