Ask your friendly fishmonger to have the fish cleaned and cut in fillets.

Preheat the oven to the 180 degrees C, with air circulation and elements (not grill), rack in the middle.

Place all the veggies in an oven proof dish, drizzle with 6 tablespoons of EVOO and season with 1 teaspoon of Salt and 1/2 teaspoon of pepper. Toss well and cook for 45 minutes, tossing them halfway through.

In the meantime, pat dry the sea bass fillets and trim them to all have almost the same shape, score the skin every 1 cm until you reach slightly the flesh. Slightly season both sides of the fillets with salt and pepper and set aside.

Put a large saucepan on high heat and when very hot add 2 tablespoons of EVOO. Put 3 fillets at a time into the sauce pan with the skin facing down and press them to avoid curling. Reduce the heat to medium and cook for 3 minutes without moving them and until you see the sides of the fillets been cooked up to 2/3. Turn on the other side and cook for 2 more minutes while basting the oil on the fillets with a spoon. Take off the pan and leave on a warm place and repeat with the rest of the fillets.

In the meantime, make a vinaigrette by adding into a bowl the lemon juice and the oregano and slowly pour 4 tablespoons of EVOO while whisking.

Set up the dish by adding the roasted veggies at the bottom, then the sea bass fillets skin side up and lightly drizzle with the vinaigrette all around the dish.