Cooking time: 40 min
- Slice the peppers and garlic cloves.
- Line an oven tray with greaseproof paper and arrange the potatoes, seasonal vegetables, peppers, garlic and a sprig of rosemary on top.
- Drizzle with olive oil and the juice of half a lemon, season with salt and pepper and bake for 15 minutes at 180ºC.
- Add the fillets of Stone Bass, previously seasoned, drizzle again with oil and the juice of the other half of the lemon and bake for a further 17 minutes.