Sea bass on a bed of cherry tomatoes

Ingredients for 4 servings:

• 400 g cherry tomatoes
• 600 g sea bass fillet(s)
• 30 ml lemon juice, fresh
• some salt
• 100 g potatoes
• 2 tbsp white balsamic vinegar
• 40 g capers
• 6 tbsp olive oil
• 3 cloves garlic, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 200°C. Wash the tomatoes, halve them, and set them aside. Wash the fish fillets, pat them dry, season with salt, and drizzle with lemon juice. Peel the potatoes and finely slice them. Peel the garlic cloves and cut them into pieces or slices. Add the white wine vinegar to boiling salted water and blanch the potato slices for about one minute in the boiling salted water and then in ice-cold water. Briefly rinse the capers under running water. Grease a baking dish with half the amount of olive oil. Layer the potato slices in it. Arrange the tomato halves on top, reserving a few halves. Place the fish fillets on top and garnish with the remaining tomatoes. Scatter the garlic on top. Season everything with salt, scatter the capers on top, and drizzle with the remaining olive oil. Bake in the oven for about 30 minutes. Serve with dry white wine and a green salad.