Preheat the oven 170°C / 350°F.
Spread the cherry tomatoes in a large baking dish, add a splash of olive oil, salt, and pepper, mix, and roast for 1 hour or until candied.
While the tomatoes are in the oven, spread the lemon slices in a large baking dish, drizzle with 1 tablespoon of olive oil, and bake them, next to the tomatoes, for 30 minutes or until they soften.
For the side dish, bring a large pot of salted water to a boil, add the juice of 1 lemon and the artichokes, and cook for 15-20 minutes or until tender. Drain, rinse briefly with cold water, and set aside.
Cook the potatoes in a medium pot of salted water for about 15-20 minutes or until almost soft; drain and set aside.
Turn the oven up to 200°C / 400°F.
When the tomatoes are done, arrange the sea bass on top of them, season with salt and pepper, and cover with the roasted lemon slices. Roast for about 10-15 minutes or until the fish fillets are done, you should be able to flake the fish with a fork. Mind that you don't overcook it. Sprinkle with the thyme.
While the fish is in the oven, heat a splash of olive oil in a large heavy pan and sauté the potatoes and artichokes over medium heat, stirring once in a while, for about 15 minutes or until golden and crispy. Season with salt and pepper to taste and serve immediately when the fish is done.