Roasted sea bass soup

Heat the olive oil in a deep pot and sauté the finely chopped yellow onion in it. When the onion becomes translucent, add the yellow and red pepper halves sliced into small cubes, and stew with onion. After a few minutes, add the new potatoes sliced into small cubes and pour in enough water to cover all of the ingredients. Bring the water to the boil, reduce the heat and let the vegetables simmer for about 15 minutes. Put a few slices of lemon in a smaller ovenproof dish, and lay cleaned sea bass fillets and a few garlic cloves on top. Pour olive oil over it and bake in the oven for 15 minutes at 200 degrees. Once the potatoes soften, add the finely chopped fresh parsley, salt, and pepper to taste, and pour the vegetable stock over it. Let the soup come to a boil again. Cook at medium heat for an additional 20-30 minutes. In the last 10 minutes, add a couple of tablespoons of coconut milk to the soup, enough for the soup to get a light white colouring. Add the baked sea bass fillets with baked lemon and garlic, as well as the cherry tomatoes cut into halves. Taste the soup and adjust the flavour if needed. Serve with fresh thyme leaves.