Preheat the oven to 200°C (400°F - gas mark 6) and clean the croaker: remove scales with a knife and open it to remove the entrails. Rinse well under running water.

Toast te pine nuts for two minutes in a skillet, then chop them with parsley, lemon zest and garlic. Add a teaspoon of salt and use this mixture to stuff the croaker.

Line a bakign tray with parchment paper and arrange the croaker in the middle, them lay the slices of lemon and thyme on the fish and secure them with some kitchen twine.

Peel the potatoes and cut into cubes. Do the same with the carrots. Finely chop the spring onion, add it to carrots and potatoes and stir. Arrange the vegetables all around the fish and drizzle with good extra virgin olive oil.

Roast for about 40 minutes. After 20 minutes mix the vegetables with a wooden spoon and pour white wine over the fish.

Serve the clean and filleted fish with the roasted vegetables and some of the stuffing of parsley, lemon and pine nuts.