Ingredients:
1 sea-bass of around 800 g
1 clove of garlic
1/2 onion
2 bay leaves
a handful of parsley
1 lemon
2 tablespoons of olive oil
Preparation:
Wash the sea-bass, remove the scales and gut it. Clean out the abdominal cavity with care, rub it with salt and pepper, then fill it with wedges of onion, the chopped clove of garlic, the whole bay leaves and the zest of the lemon. Close up the fish and wrap it in a sheet of tinfoil, greased inside with olive oil; put this on a shelf of the (pre-heated) oven. Pour 1 cm of water into the dripping-pan underneath the shelf and bake at a medium heat for 25-30 minutes. When the fish is cooked, place it on a dish and serve.
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