Baked sea hen: the recipe for a tasty and delicate fish second course

Ingredients
SEA GUNFISH
2 x 1 kg each
WHITE WINE
60 ml
CHERRY TOMATOES
10
POTATOES
6
LEMON
2 slices
ORANGE
1
ROSEMARY to taste EXTRA VIRGIN OLIVE OIL to taste SALT
to taste PEPPER to taste