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.