English - Clean the fish by removing the bowels and scales with great care and then rinse well under running water. Fill the belly of the fish with rosemary garlic, salt, pepper and a slice of lemon. Peel the potatoes, cut them into wedges and start cooking them first in a pan with oil, halfway through cooking, turn off and set aside. In the meantime, place a non-stick pan the size of fish on the stove, add a drizzle of extra virgin olive oil and heat. When it is hot enough, place the previously seasoned fish on top and brown well on both sides, then blend with the white wine until it is evaporated. Add the potatoes and finish cooking the potatoes if necessary, seasoned with salt.