-
1
Clean the seabass and make sure all the scales are well removed. Make 2 or 3 diagonal cuts on the flesh all the way to the bone. Season it with sea salt inside and outside.
-
2
Peel the potatoes and cut them in medium sized cubes. Put them in a bowl and cover with cold water. Set aside.
-
3
Peel the onion and cut in quarters. Peel the garlic, remove inside green stem and cut in quaters or thick slices.
-
4
Wash the whole cherry tomatoes or the normal tomatoes and cut them in quarters.
-
5
In a big deep baking tray, add half the olive oil. Put the fish in the tray. Insert 1/3 of the parsley, 2 bay leaves and some garlic inside the fish. Put 1/3 of the parsley under the fish and the other 1/3 on top of the fish, press some garlic quarters inside the diagonal cuts.
-
6
Pre-heat the oven to 350u00b0 F
-
7
Drain the potatoes and lightly salt them. Put them around the fish. Add the quartered onions and tomatoes, the remaining garlic, the rest of the bay leaves, peppercorns, chilli, drizzle with the remaining olive oil, and mix the potatoes and tomatoes so they are well covered with olive oil. Add the white wine. Cover with aluminium foil.
-
8
Bake in a pre-heated oven covered for 30 minutes - Baste after 15 minutes. Lower the temperature to 300u00b0 F, remove aluminium foil and baste every 15 minutes with the sauce. If the sauce starts to dry add the hot water, bit by bit as needed. The water might not be needed, depending on how much water your tomatoes have so it is not advisable to use canned tomatoes for this recipe.
-
9
The slits in the fish help it cook quicker so the fish shoul be ready when the potatoes are cooked.
-
10
Serve immediately serving the fish with potatoes, tomatoes and onion and a drizzle of sauce. Goes well with a green salad.
