Slice 1 onion into quarters, 4 tomatoes into quarters, 4 potatoes into quarters, mince 4 cloves of garlic, and chop 1 red bell pepper.
Preheat the oven to 200°C. Place the saffron in a tea cup, pour over 2 tablespoons of hot water and leave to soak.
Put the potatoes in a pan of boiling salted water and par-boil for 7 minutes. Drain well and put them in a large roasting dish, large enough to hold the sea bass.
Scatter the tomatoes, garlic, onion and bell pepper on the potatoes, add 1 tablespoon dried oregano, sprigs of thyme, and season well with salt and pepper. Pour over the saffron water and 700 ml chicken stock.
Bake in the oven for 15 minutes.
Prepare spice mix with 1 tablespoon turmeric, 1 teaspoon black pepper, 1 tablespoon coriander, 1 tablespoon cumin, and salt to taste.
Slice grooves into the fix.
Rub the fish generously with some olive oil, and the spice mix and then rest it on top of the potatoes.
Stuff the inside of the fish with the lemon slices and place 1 or 2 slices on top of the fish.
Return the dish to the oven and bake for a further 30 minutes, until the fish is cooked through.
Cheesy lemon sauce: In a sauce pan add 470 ml cream to a boil and bring to a boil. Season with oregano, salt, and pepper and add 2 tablespoons lemon juice.
Grate 300 grams of Kraft cheddar cheese.
Mix in the grated Kraft cheddar cheese and 1 tablespoon capers into the sauce and let it simmer until the sauce is thick.
Pour half of the sauce on top of the fish and serve the other half on the side.
