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Sea bass with lemon, olives, tomatoes and saffron potatoes
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I first tasted this dish at Chez Félix, a favourite restaurant of Graham Greene when he lived in Antibes. If there isn’t space in the roasting tin for the tomatoes, cook them separately.
Saffron and rosé are a classic Provençal pairing. Try this for its fruit flavours. Domaine de Buganay Rosé 2008 Côtes de Provence, South of France. Bin 401407; £7.99.
Typical values per serving:
This recipe was first published in Wed Jul 01 01:00:00 BST 2009.