Baked Sea Bass on Anchovy and Garlic Potatoes

Ingredients

• 2 whole sea bass, cleaned and scaled, heads left on, about 500 to 600g each
• 1 1/2 kg large waxy potatoes, peeled
• 4 cloves garlic, finely chopped
• 8 fillets anchovy in olive oil, drained and sliced
• 1 lemon, sliced thinly
• 4 bay leaves
• 8 tablespoons Extra virgin olive oil
• 3 tablespoons Lemon Juice
• 1 1/2 tablespoons salt
• 3 tablespoons fresh oregano, roughly chopped