Whole Roasted Sea Bass With Potatoes And Olives

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1 1/2 pounds baking potatoes, peeled and sliced 1/8 inch thick

1/4 cup plus 1 tablespoon extra-virgin olive oil

1/4 cup coarsely chopped flat-leaf parsley, plus 2 parsley sprigs

1 tablespoon finely chopped rosemary

Salt and freshly ground pepper

20 cherry or grape tomatoes, halved

1 cup Gaeta olives (5 ounces)

One 6-pound whole black sea bass or red snapper, cleaned and scaled

2 thyme sprigs

1 cup dry white wine

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