From Chef Ferran Adria at El Bulli restaurant.

6 tbsp olive oil
6 medium all-purpose potatoes, cut into 1/2 inch slices
6 medium ripe toamtoes, cored and cut into 1/4 in slices
3 medium onions, thinly sliced
salt and pepper
9 unpeeled garlic cloves, crushed
6 fresh thyme sprigs, plus more for garnish
6 fresh rosemary sprigs, plus more for garnish
6 whole small sea bass or other fish (4 lbs), scaled and gutted

6 tbsp olive oil 6 medium all-purpose potatoes, cut into 1/2 inch slices 6 medium ripe toamtoes, cored and cut into 1/4 in slices 3 medium onions, thinly sliced 9 unpeeled garlic cloves, crushed 6 fresh thyme sprigs, plus more for garnish 6 fresh rosemary sprigs, plus more for garnish 6 whole small sea bass or other fish (4 lbs), scaled and gutted

1. Heat the oven to 350. Drizzle 2 tbsp of the oil in the bottom of a large roasting pan. Spread half the potatoes in the pan in a single layer, followed by half the tomatoes and half the onions. Sprinkle with salt and pepper, and repeat the layers. Scatter the garlic, thyme, and rosemary on top and drizzle with 3 tbsp of the oil. Cover the pan with foil and bake for 30 minutes.

2. Meanwhile, rinse the fish with cold water to remove any blood or traces of viscera. Make three deep, parallel crosswise cuts on each side of each fish. Sprinkle inside and out with salt and pepper. Uncover the roasting pan and lay the fish on top of the vegetables. Raise the oven temperature to 375. Bake until the fish is opaque and flakes easily near its backbone, about 12 minutes. Drizzle with the remaining tbsp of oil, farnish with more thyme and rosemary and serve.