For 4 people
For 4 people
Before you begin, preheat the oven to 200°C.
Gut, scale, and wash both sea bass. Make three small incisions in the skin and season the inside and outside of the fish with salt and pepper. Insert a bay leaf and thyme into the belly of each fish.
Next, peel, wash, and cut the potatoes into 1 cm thin slices. Season them with salt, pepper, and a little thyme, then arrange them on a lightly oiled baking dish.
Place the two fish on the potatoes.
Then add onions, tomatoes, sliced garlic, thyme, bay leaf, olives and a few lemon slices around the fish.
Add a few cubes of butter and season with salt and freshly ground pepper. Pour in half a glass of fish stock.
Bake for 35 minutes, checking regularly to make sure there is enough juice left in the dish. If necessary, add half a glass of water.
Serve hot.
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