Persian gulf-style fish with saffron-lemon potatoes

Method

1. Preheat the oven to 180°c. Heat half the olive oil in a heavy-based ovenproof pan. Add the onion, garlic and spices and fry for a few minutes over a high heat. Add the stock and bring to the boil, then lower the heat and simmer for 5 minutes. Add the chillies and potatoes. Return to a simmer and cook a further 20 minutes, or until the potatoes are tender and the stock is reduced.
2. Use a sharp knife to score the skin of the fish in a neat cross-hatch pattern and season lightly. Heat the remaining oil in a frying pan, and sear the fish pieces on both sides. Remove from the pan and sit the fish on top of the potato stew. Drizzle on the 2 tablespoons olive oil. Drain the currants and sprinkle them over the fish and potatoes. Bake in the oven for 8 minutes.
3. Take the pan to the table to serve, or divide the potatoes among six warm plates and sit the fish on top, drizzled with lemon juice and verjuice.