Baked sea bream with potatoes (Orata al forno con patate)

1. Preheat the oven to 200 °C; peel the potatoes, cut into 5 mm slices, toss in a large roasting tin with half the olive oil, two sprigs of torn rosemary, salt and pepper and pre-roast for 20 minutes.

2. Meanwhile, rinse the cleaned, scaled and gutted fish under cold water, pat dry with kitchen paper and make 2-3 diagonal slashes on each side.

3. Season the cavity and slashes inside and out with salt and pepper, and put lemon slices, a slice of garlic and rosemary into each cavity.

4. Turn the potatoes, lay the fish on top, scatter the halved cherry tomatoes and the rest of the sliced garlic around them and drizzle with the white wine and remaining oil.

5. Roast for 20-25 minutes until the flesh is white by the backbone and flakes easily and the potatoes are golden; baste the fish with the pan juices halfway through.

6. Serve sprinkled with parsley, with the remaining lemon cut into wedges.

Tip: The fish is done when the dorsal fin pulls out easily; fillet it at the table: cut along the backbone, lift off the top fillet, then lift out the bones in one piece.