Pre-heat the oven to 350ºF

Peel the potatoes and slice them into 1/4 inch thick pieces. Place them in a bowl and toss them with 3 Tbs olive oil. Spread them in an oven dish large enough to fit the fish and season with salt and pepper. Scatter the bay leaves on top and cover with aluminum foil. Bake for 20 minutes.

Slice the onions very thinly and scatter over the potatoes. Sprinkle the onions with the minced parsley. Drizzle the onions and potatoes with half of the wine and the juice of the zested lemon.

Season the fish on both sides with salt and pepper and place on top of the bed of potatoes and onions.

Zest one lemon and set the zest aside. Slice the second lemon in thin slices and place them inside the fish. Drizzle the fish with the remaining white wine and the juice from the zested lemon. Sprinkle with the lemon zest. Place the dish in the oven and bake for 15 minutes.

In a small skillet, fry the garlic, unpeeled and slightly smashed, in 1/2 cup extra virgin olive oil, until soft, 3 to 4 minutes.

Remove the dish from the oven and pour the garlicky oil and garlic over the fish. Return to the oven and bake an extra 15 minutes, or for a total 10 minutes per pound of fish.

Serve immediately. If you used two medium sea breams, separate the heads and open each body into 2 filets. Remove the central bone and as many smaller bones as you can. Serve with the potatoes and onions and one or two slices of lemon.