Red Snapper with Tomato and Olive Potatoes

you have
1 red snapper of about 1.5 kg
1/4 onion
3 medium sized potatoes
5 cherry tomatoes
olives to taste
1/2 glass of Vermentino wine
rosemary
1 clove of garlic
salt
extra virgin olive oil

procedure
Wash and peel the potatoes thick , cut them into slices of about 2 mm . Arrange them on the baking sheet . Clean the red snapper , eliminating the entrails and wash it under running water . Dry with a tea towel inside and seasoned with garlic and onion finely chopped , rosemary and salt . Lying on the bed of potatoes and add the tomatoes cut into wedges , onion slices and olives . Salted and seasoned with oil. Add the wine and cover with a layer of tinfoil . Bake at 200 ° for about half an hour . Discover and finish cooking after about 10 minutes.