Preheat the oven to 200C/180C fan/gas 6. Soak the saffron in 2 tablespoons of hot water.

Mix the olive oil with the hot smoked pimenton or smoked paprika, along with the salt and pepper in a small dish.

Put the red pepper pieces in a bowl and pour over 2 tbsp of the seasoned olive oil, stir to coat well.

Put the potatoes and tomatoes in another bowl and pour over the rest of the seasoned oil, stir to coat well.

Arrange the seasoned potatoes and tomatoes down the centre of a large roasting tin to form a bed for the fish, leaving plenty of room on either side for the peppers. Scatter the seasoned peppers along each side of the potatoes and tomatoes.

Place the anchovy fillets over the potatoes and tomatoes, then pour over the saffron water and chicken stock. Sprinkle over the garlic and oregano sprigs, then bake in the oven for 45 minutes.

With about 15 minutes to go until the end of the time that the vegetables are baking, take the sea bass fillets out of the fridge and pat them dry with kitchen roll and score the skin: using a sharp knife, score the fish skin on each fillet by making 5 or 6 cuts to the point where you can just see the flesh.

Just before the fish goes in the oven, brush both sides of the fillets with olive oil and season with salt and freshly ground black pepper. Place the fillets, skin side up on top of the vegetables. Return the dish to the oven and bake for a further 8 minutes until the fish is cooked through. Garnish with extra oregano leaves and serve.