Cut the potatoes into small cubes
Put them in boiling water with a teaspoon of salt until they come back to a boil, strain and set aside
Cut the tomatoes in half
Toast the pine nuts in a paella, until they start to brown
Prepare the fish dressing with a teaspoon of chopped parsley and garlic, a teaspoon of oregano, salt, olive oil and a little pepper
Smear the gilthead bream with the dressing, especially the inside
Spread the potatoes with olive oil, salt and a bit of pepper
Heat the oven up and down to 180 degrees
Put the potatoes, tomatoes, olives, capers, pine nuts and sea bream in the oven for 20 minutes
Halfway through cooking, sprinkle the fish with the white wine
Important: The cooking time is a guide and to obtain a juicy point of the fish. Depending on the oven, it may take a little longer or shorter. Check the cooking!