Sea bass with potatoes, capers, and tomatoes

Ingredients

Sea bass 2100 g

Potatoes 00 g

Cherry tomatoes 400 g

Capers 30 g

Dry white wine 200 ml

Lemon 1

Parsley 20 g

Garlic 4 cloves

Olive oil 150 ml

Slice the potatoes 5 mm thick and boil in salted water. Drain in a colander, then pat dry with paper towels and toss with 50 ml of olive oil.

Pour onto a baking sheet and bake in the oven at 180°C for 30 minutes. Add halved tomatoes, rinsed capers, and the gutted fish, seasoning with salt and pepper. Sprinkle the contents of the pan with 50 ml of olive oil and wine, and return to the oven for another half hour.

To serve, remove the fish fillets from the bones, place them on a plate with the potatoes, capers, and tomatoes, and drizzle the fish with lemon juice and parsley-garlic oil (puree the parsley, garlic, and 50 ml of oil in a blender for two minutes and strain through a fine sieve).

Enjoy!