Sea Bass Fillet in Potato Crust

Method

1. Clean the sea bass: remove the innards, make a cut along the central bone to remove the dark parts, scale using a potato peeler, remove the gills, cut off the fins. Wash the fish thoroughly and pat dry.
2. Fillet the fish: using a filleting knife, cut behind the head, then slide the knife along the backbone to separate the fillet. Repeat on the other side. Remove any remaining pin bones with tweezers.
3. Marinate the fillets: in a bowl, place the fillets with half the white wine, a pinch of salt, and pepper. Let marinate for about 10 minutes.
4. Peel the potatoes and slice them very thinly using a mandoline. Place the slices in a bowl of cold water to remove excess starch.
5. Dice the tomatoes into small cubes.
6. Preheat the oven to 200°C (static).
7. In a baking dish, drizzle a little olive oil. Crush two garlic cloves and add them to the dish along with 2-3 sprigs of rosemary.
8. Add half of the diced tomatoes to the dish, spreading them on the bottom.
9. Cover the bottom of the dish with a layer of potato slices. Season with salt.
10. Add the olives and capers to the dish.
11. Pour the marinade liquid (the white wine used for marinating) into the dish.
12. Place the marinated sea bass fillets on top of the potato layer, one on each side.
13. Sprinkle the fillets with chopped parsley and place a rosemary sprig between them.
14. Cover the fillets with a layer of potato slices, then add the remaining diced tomatoes, and cover with another layer of potato slices. Season with salt.
15. Drizzle with extra virgin olive oil and sprinkle breadcrumbs over the top.
16. Pour the remaining half glass of white wine around the edges of the dish.
17. Bake in the preheated oven for 25-30 minutes, until the potatoes are golden and crispy.
18. Serve hot.