A summery Catalan recipe for those days when it’s too cold to eat in the garden.
1 large sea bream or similar firm white fish (about 1.5 kg)
3 large, ripe tomatoes
3-4 medium potatoes
1 large Spanish onion
1 clove garlic
3 slices lemon
Gut and scale the fish and lay it on a large, oiled baking tray. Cut three diagonal slits in the side of the fish, and insert a sliver of garlic in each, plus a slice of lemon cut to fit. Slice the onion thinly, and scatter it around the fish. Add the potatoes, sliced about 1/4 of an inch thick, and the tomatoes, seeded and chopped. Season everything with salt and pepper, sprinkle over the thyme, and drizzle everything with olive oil. Bake in a preheated fairly hot oven for 45 minutes.