Sea bass fillets with vegetables and mashed potatoes

In a baking tray, place the vegetables, half of the olive oil, the white wine vinegar, the table white wine and the lemon juice.

Add the rolled sea bass fillets and cover them with tracing paper.

Boil the potatoes with skin, drain, peel and crush them with a fork, adding the remaining olive oil.

Make mash potato quenelles (shaped like codfish pastries) and place the sea bass fillets on top, drizzling with the potatoes and vegetables cooking stock.