Oven-baked sea bass with olives recipe 800g (1lb 12oz) potatoes small pinch saffron 2 tbsp olive oil, plus extra for drizzling 1 onion, sliced 2 preserved lemons 100g (3½oz) green olives 1.2kg (2lb 12oz) sea bass sprig of thyme 1 bay leaf Slice the potatoes and blanch for two minutes in salted boiling water with a few strands of saffron. Drain, then sauté in a frying-pan with the olive oil and onion for around five minutes. Quarter one of the lemons (pulp and all) and mix with the olives. Season the fish, slice the remaining lemon and insert it into the fish with the herbs. Arrange the quartered lemon and olives in a large ovenproof dish, place the fish on top and drizzle with olive oil. Add the potatoes. Bake for 25 minutes.