1To prepare the marinade, warm the olive oil in a saucepan over medium heat. Remove from heat and add bay leaves, peppercorns, thyme, rosemary and garlic. Let it cool to room temperature then refrigerate for at least 1 hour.
2Salt the fish inside out and put it in a large plastic zip bag, add marinade and turn to coat well. Marinate for 30 min at room temperature.
3Preheat oven to 350 degrees.
4Cut the 2 leaks into ¼” rings and cover the bottom of the baker. Place the fish on top of them. Collect all the herbs from the marinade, make 2 brunches and place each one inside the fish.
5Bake the fish for 18 min. When done, fillet the branzini and pour freshly squeezed lemon juice together with collected juice from the baked fish. Salt and ground black pepper to taste.
6Cut the potatoes into 1.5” cubes. Place them in a medium baking pan and mix well with herbs, black pepper, garlic cloves, olive oil and salt. Pour the wine evenly over and bake in an oven for 45 min at 350F until soft inside and golden brown crisp on the outside.