Besugo al Horno (Baked Sea Bream with Potatoes and Onion)

• 900 g Yukon Gold potato
• 2 medium Yellow onion
• 5 tbsp Extra virgin olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 200 ml Dry White Wine
• 1 large Lemon
• 2 medium Sea bream, whole
• 15 g Fresh parsley

1. Heat the oven to 200°C (390°F). Slice the potatoes into thin rounds and the onion into thin slices, then spread them in a roasting pan.
2. Drizzle the vegetables with 3 tbsp of the olive oil, then season with 1 tsp of the salt and 1/2 tsp of the pepper. Pour in the white wine and bake for 20 minutes, until the potatoes are starting to soften.
3. Meanwhile, pat the sea bream dry and score each side with 2 to 3 shallow cuts. Season the fish inside and out with the remaining salt and pepper, then rub with the remaining 2 tbsp olive oil.
4. Remove the tray from the oven and nestle the fish on top of the potatoes and onions. Slice half the lemon and tuck the slices around the fish, then return to the oven for 18 to 22 minutes, until the flesh flakes easily and the thickest part is opaque.
5. Finely chop the parsley. Squeeze the remaining lemon over the fish and vegetables, scatter over the parsley, and serve straight from the roasting pan with the pan juices spooned over.

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