Scale fish, remove giblets, remove gills. Rinse inside and out. Pat dry and season.
Peel potatoes, cut into very thin slices on a vegetable mandolin.
Heat oven to 220 °C. Pour two-thirds of the olive oil into a suitable oven dish. Sprinkle with half of the prezzemolo. Spread half of the potato slices, sprinkle half of the grated cheese on top. Place fish on top. Sprinkle with remaining prezzemolo, top with rest of potato slices, sprinkle second half of grated pecorino. Drizzle remaining olive oil on top, and put everything together in oven. Cook for 25 to 28 minutes and put on the table hot.
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