Branzino al Forno con Patate e Olive (Roasted Sea Bass with Potatoes and Olives)

• 500 g Yukon Gold potato
• 4 tbsp Extra virgin olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 1 medium Lemon
• 120 g Black Kalamata pitted olives
• 100 ml Dry White Wine
• 2 medium Sea bass, whole, cleaned

1. Heat the oven to 220°C (430°F). Cut the potatoes into 1.5 cm chunks and lightly crush the garlic cloves with the side of a knife.
2. Tip the potatoes onto a baking tray and toss with 2 tbsp of the olive oil, 1 tsp of the salt, and the pepper. Add the garlic, rosemary sprigs and half the lemon cut into wedges, then roast for 20 minutes until the edges are starting to colour.
3. Pat the sea bass dry and score each side 2 to 3 times. Season the cavities and skin with the remaining 0.5 tsp salt, then tuck a few small pieces of the remaining lemon inside each fish.
4. Stir the olives through the potatoes and make space for the fish. Nestle the sea bass on the tray, drizzle with the remaining 2 tbsp olive oil, and pour the wine into the corner of the tray (not over the fish).
5. Roast for 15 to 18 minutes, until the fish is just cooked and the flesh flakes easily at the thickest part. If the potatoes need a little longer, lift the fish to a plate, loosely cover, and return the potatoes to the oven for 5 minutes.
6. Squeeze over the roasted lemon wedges and spoon the pan juices over the fish and potatoes. Serve straight from the tray while everything is hot and glossy.

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