Serves 4

1 4- to 5-pound sea bass, cleaned and scaled
Herbs (rosemary, thyme and bay leaves)
Salt and pepper
1⁄4 cup extra-virgin olive oil
4 nut-shaped Yukon gold potatoes, parboiled
1⁄2 cup Kalamata olives, chopped
1 pound clams, rinsed
2 tomatoes, chopped
1 glass dry white wine
1 tablespoon parsley, chopped

Preheat oven to 400 degrees. Put the herbs into the fish and sprinkle it with salt and pepper. Heat the olive oil in an ovenproof pan; put the fish in the pan over high heat. When theskin is sticky and lightly browned, carefully turn over the fish and brown the other side. Add the potatoes, olives, clams, tomatoes and white wine to the pan and bake for 30 minutes.

You will know the fish is done if you can penetrate it with a fork to the spine and the fork comes out easily. Once the fish is done, remove it from the pan and fillet the fish.

Place the potatoes, olives, clams and tomatoes onto a serving dish and reduce the remaining sauce over very high heat until it is smooth and light. Add the fish and parsley to the serving dish and pour the sauce over the top.