INGREDIENTS
1 sea bass, scaled and gutted and preferably with heads on
2 TBSP. olive oil
2 TBSP. fresh lemon juice
1 bay leaf
1 tsp. dried thyme
1/2 cup minced fresh parsley
1 tsp. minced garlic
Salt and pepper to taste
DIRECTIONS
Score each side of the fish 2 or 3 times, from top to bottom, right down to the bone.
Mix together all the other ingredients and marinate the fish in it, refrigerated, for 30 to 60 minutes.
Preheat oven to 450 degrees.
Roast the fish, undisturbed, in a lightly greased baking dish until done, 20 to 30 minutes, depending on the size.
Serves 4.
