Preheat the oven to 200°C, fan 180°C, gas 6. Cut the potatoes into 8-10mm thick slices and add to a pan of salted boiling water. Par-boil for 5 minutes, then drain well. Add to a large bowl with the red pepper, onion, garlic, oregano, 2 tablespoons of olive oil and seasoning. Toss to coat then spread out over the base of a large roasting tin, ideally in roughly one layer. Roast for an initial 20 minutes.

Meanwhile, slash the skin of the sea bream 3-4 times on one side. Season the cavity with salt and pepper, then tuck 2 bay leaves inside each fish.

Remove the potatoes from the oven (release from the bottom of the tin if they are sticking), scatter over the olives and sit the fish on top. Arrange the vine tomatoes around the fish then brush both the sea bream and the tomatoes with the rest of the olive oil and season the fish skin with salt and pepper. Return to the oven and roast for 25 minutes or until the potatoes are golden and the sea bream flesh is opaque and comes away easily from the bones when tested with the tip of a knife.

Divide the fish, potatoes and veg between two plates to serve.