Oven-Baked Sea Bass with Potatoes, Tomato, and Herbs

• • 1 sea bass, approximately 1200g
• • 2 cups (500g) dry white wine
• • 1 teaspoon (2g) lemon zest
• • 1 teaspoon (2g) orange zest
• • 2 tablespoons olive oil
• • 1/3 cup (80ml) lemon juice
• • 4-5 sprigs rosemary, 1 pinch black pepper
• • 4-5 sprigs thyme
• • 4-5 sprigs oregano
• • 3/4 cup (185ml) water
• • 1 teaspoon (8g) cooking salt
• • 1 pinch black pepper

For the Potatoes

• • 1 kg medium potatoes
• • 2 small (300g) dry onions
• • 2 small (300g) tomatoes
• • 1/4 cup (60ml) olive oil
• • 1 teaspoon (8g) cooking salt
• • 1 pinch black pepper

1. 1. Place the sea bass in a baking dish and pour the wine over them. Let them marinate for at least 30 minutes. Turn them once to marinate evenly. Peel the potatoes and slice them into rounds. Put them in a bowl. Slice the onions and tomatoes into rounds and add them to the bowl with the potatoes. Drizzle with olive oil and season with salt and pepper. Mix well and place them in the oven tray. Pour in 1/2 cup of water and bake in a preheated oven at 180°C for 30 minutes. In a small bowl, mix the 2 tablespoons of olive oil with the lemon zest, orange zest, and rosemary. Pat the sea bass dry and drizzle with the flavored olive oil. Put some inside their belly cavity as well. Season with salt and pepper and place 1-2 sprigs of oregano, thyme, and rosemary inside the fish cavities. Place the sea bass on top of the half-baked potatoes. Put the remaining herb sprigs into the baking dish. Pour in the remaining water and bake under the grill at 200°C for 40 minutes. Serve the dish, spooning the juices from the baking dish over the fish.