Sea Bass Fillet From the Oven

Peel the onions and garlic. Remove peel from potatoes, rinse and drain. Cut tomatoes into quarters, finely dice. Pluck off parsley matter, chop finely with the garlic. Halve onions, cut lengthwise into narrow strips. Cut the potatoes into 1-2 mm thin slices.

Coat a heavy shallow roasting pan with 3 tbsp oil and spread out with the onion strips. Place the potato slices on top, overlapping slightly. Spread tomato cubes evenly on top, season with salt and season with pepper.

Season fish fillets all around with salt and place them skin side down on top of the vegetables. Sprinkle the garlic-parsley mixture over the vegetables and fish, and drizzle the remaining oil over the top. 4.

Place the roasting pan on the bottom of the heated oven and cook for 20-25 minutes at 220 degrees (gas 3-4, convection oven not recommended). Add the wine after 10 minutes.

Remove the roaster from the stove, arrange the vegetables and fish on plates and bring to the table hot.

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