Slice the potato and boil in water for a few minutes until soft. We do this because sea bream fillets cook faster without bones, so by pre-cooking the potato in water, the fish can be cooked quickly so the fillets stay juicier.
Prepare the first layer, in a circle shape with the boiled potato, sliced.
Put the sea bream fillets all together, one over the other, with seasoning in the middle.
Cover with more boiled potato slices, and grate over some caciocavallo cheese (the stock is full of cheese flavour, so this is just to make the surface crispy), some cured olives (I use my own, preserved for one year in salt and vinegar), and some stock made with all the fish bones and trimmings (head and tail).
The collagen from the stock makes the fish softer and prevents it from drying or becoming overcooked. Bake at 180 F for 20 minutes.