Lawrence Dallaglio has just launched his first cookbook, My Italian Family (Simon & Schuster, £18.99). This is one of the recipes.



800g potatoes, peeled and sliced
1 large onion, peeled and finely sliced
3tbsp olive oil
300ml hot fish stock
Salt and freshly ground black pepper
2 large sea bass or bream
4 plum tomatoes, halved
A handful of black olives
2tbsp capers sprigs of fresh basil


Preheat the oven to 200C/Gas Mark 6.

Put the potatoes and onion in a large roasting tin. Drizzle with two tablespoons of the oil and pour over the hot stock. Season well. Roast in the oven for 40 mins.

Slash the fish two or three times on each side, then place on top of the potatoes. Season again. Add the tomatoes, drizzle over the remaining oil and roast for a further 20 mins. Add the olives and capers for the last five minutes of cooking.

The dish is ready when the fish is opaque.

Take out of the oven, sprinkle with the basil and serve immediately.