Select the cooking sequences with the multitech function and begin by pre-heating the oven at 200°C.

In the meanwhile:

Place parchement paper on the cutting board. Place a lemon slice, some pepper and parsley. Add oil.

Place the previoulsy cleaned, gutted and scaled bass on the tray. Stuff the fish belly with lemon, onions and parsley.

Repeat the action on the back of the fish with lemon, parsley and pepper.

Close the bass by wrapping it up in the parchment paper. Seal the borders to not let the steam out. Place in the non-stick tray and let rest.

Grease the surface of a glass tray with a little bit of oil and place the previously seasoned sliced potatoes on it. Let rest.

Cut the cherry tomatoes in half and place them in a pyrex tray with the cut part facing the top. Marinate with sugar first and then with salt, pepper and thyme. Finish it with some oil.

When ready start cooking.

Step 1: select the fan assisted mode and place the bass tray on the second shelf of the oven. Cook at 200°C for 7 minutes.

Step 2: select the fan assisted mode and place the potatoes tray on the third shelf of the oven. Cook at 190°C for 12 minutes.

Step 3: select the static mode and place the cherry tomatoes tray on the fifth shelf of the oven and cook and 180°C for 7 minutes.