Roasted Sea Bass with Potatoes and Olives

100ml good olive oil with extra for oiling Juice of 1 orange Juice of 1 lemon Sea salt and freshly ground black pepper 1tbsp dried oregano 1 x 1.25kg sea bass, scaled and gutted 200-300g waxy potatoes peeled and thinly sliced 4 dried bay leaves 15 black olives 150ml dry white white or light chicken stock Handful of fresh flat-leaf parsley, finely chopped Lemon wedges to serve

Mix the olive oil with the orange and lemon juice, some salt and pepper and the oregano in a bowl. Rub this mixture on to the fish, inside and out, then cover with clingfilm and marinate in the fridge for 1 hour. Preheat the oven to 240 C / 475F / gas mark 9. Oil a roasting pan large enough to take the fish, then lay the potato slices in it, making a layer of 10-20cm. Lay the fish on top, then pour in any remaining marinade, crumble the bay leaves over and roast for 20 minutes. Press the olives into the potatoes, add the wine or stock and return to the oven for a further 8 minutes, or until the fish is cooked and the potatoes are crisp. Serve with a sprinkling of parsley, and lemon wedges.