Baked sea bass with vegetables.

Elaboration:

1. Prepare the ingredients: Preheat the oven to 200ºC. Peel the potatoes and cut them into slices about 1 cm thick. Cut the peppers, courgette and onion into slices or strips. Peel the garlic cloves and set aside.
2. Assemble the vegetable base: Place the potato slices on a baking tray and add a drizzle of olive oil, salt and pepper. Bake the potatoes in the oven for 15 minutes so that they start to soften. Then add the pepper slices, courgette, onion and garlic cloves. Mix everything together with a little more olive oil, salt and pepper. Bake for a further 10 minutes.
3. Prepare the sea bass: While the vegetables are baking, season the sea bass inside and out with salt, pepper and herbs. If desired, insert a few slices of lemon inside the fish for a touch of freshness.
4. Bake the sea bass: Place the sea bass on the bed of vegetables and drizzle with the white wine and a drizzle of olive oil. Bake together for about 25 minutes, or until the sea bass is cooked through and the vegetables are tender. Cooking time may vary depending on the size of the fish, so check for doneness when the flesh separates easily from the bones.
5. Serve: Leave the sea bass to rest for a few minutes before serving. Serve with the roasted vegetables and, if desired, garnish with some fresh parsley leaves.

Additional advice:

• You can add other vegetables such as carrots or cherry tomatoes to enrich the garnish.
• If you want a spicy touch, add a few slices of chilli or some hot paprika to the vegetables.
• Be sure not to overcook the sea bass to maintain its juicy texture.