Sea bass with potatoes Tomatoes and Saffron

you have

1 Bass 700 g.
350 g of potatoes ,
400g cherry tomatoes
1 glass of white Vermentino wine
a pinch of saffron .

procedure

Squamate bass, sventratela and wash in cold water. Peel the potatoes and cut into chunks . Cut the tomatoes into wedges and add salt. Brown the sea bass in a large pan with extra virgin olive oil , stir gently and pour in the wine. Add the potatoes and the tomatoes and salt. After 7 minutes add the saffron dissolved in warm water and let it cook slowly for about 40 minutes. Serve the fish with the tomatoes and potatoes.