For the dressing:
2-3 garlic cloves
50 ml olive oil
handful of parsley
Preheat the oven to 200°C.
Fill the sea bream with thinly sliced rings of 1 lemon, score them lightly and season with salt.
Peel the potatoes and cut them into thin slices, roughly crush the garlic, peel the onion and slice it thinly, wash the cherry tomatoes and cut the bigger ones in half.
Line the baking tray with baking paper, drizzle it with olive oil and add the sliced onion, spread the potatoes over it, add the cherry tomatoes, sliced chilli, garlic, and olives, drizzle with plenty of olive oil, add the wine and squeezed juice of 1 lemon, and season with salt and pepper. Place the prepared sea bream in the centre, drizzle them lightly with olive oil as well, and put everything into the preheated oven. Bake for 20-30 minutes, then remove from the oven, add the sliced courgette, return to the oven and bake briefly.
While the fish is baking, prepare the dressing. Pour the olive oil into a small bowl, add the peeled and chopped garlic and the finely chopped parsley and mix everything together.
Pour the dressing over the baked fish.