Whole baked fish with sun-dried tomatoes

Ingredients

• 1 medium red onion, sliced
• 1 yellow or orange pepper, deseeded and cut into 3cm pieces
• 175g new potatoes, cut into 1cm slices
• 2 tsp olive oil
• 1 slice of ciabatta bread (about 25g), cut into 1cm chunks
• 3 sun-dried tomato pieces in oil, drained well
• 2 garlic cloves, peeled
• 15g pine nuts (preferably Italian)
• Handful of fresh flat-leaf parsley, roughly chopped
• Handful of fresh basil, roughly shredded
• 1 whole sea bass, gutted and scaled (about 550g once prepared)
• Freshly squeezed juice of 1 lemon
• Flaked sea salt
• Freshly ground black pepper