Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander.
Slash the fish through the flesh down to the bone – this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.
4 large potatoes about 1kg/2lb 4oz
2 garlic cloves, finely chopped
pinch dried chilli flakes
1 bunch coriander, roughly chopped
4 whole sea bream, cleaned and gutted
1 tbsp olive oil plus extra for greasing
juice 2 limes
125ml white wine
handful sundried tomatoes
handful pine nuts, toasted
4 thin slices pancetta or smoked streaky bacon