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Heat fan oven at 200° and line a tray with baking paper. Peel and finely chop the Iodì potatoes. Place the sea bass fillets on the baking tray, add the potatoes, the washed tomatoes and season with extra virgin olive oil, salt, pepper and rosemary. Bake for 30 minutes, take out of the oven and form the millefeuille by alternating a slice of potato with the sea bass fillet.