Heat your oven to 200°/180°C fan. In a baking tray place the potato slices, the halved cherry tomatoes, olives, pine nuts. Add the garlic, rosemary sprigs, salt and a generous drizzle of olive oil, mix together.
Roast in the oven for 20-25 minutes until the potatoes start to soften.
Season the seabass fillets, then place on top of the the potatoes add a splash of white wine, bake for a further 15-20 minutes until the fish is cooked through.