For this recipe, I used the following ingredients:
- 1 medium fresh sea bass
- 1 lemon sprigs of thyme, sage, rosemary, some lemongrass
- olive oil
- assorted peppercorns
- Slice the lemon into 3mm thick slices
- Wash all the herbs, and break them into smaller chunks
- Clean the fish, remove the innards and fins, score it and pat dry
- Sprinkle the fish with salt and pepper on both sides and inside, then massage it with olive oil throughout
- Bring a drizzle of olive oil to the heat on a large frying pan
- Place the slices of lemon, and fry them until nicely browned on both sides
- Remove them from the heat
- Clean the pan, then repeat the same for the fish. Make sure that the oil is well hot before placing the fish, as what you want is a crispy skin on both sides. All you need is about 40 seconds on each side. Make sure not to break the skin as you maneuver the fish.
- Scatter the herbs and lemon slices on some aluminium foil, then place the fish on them and repeat the same pattern on top of the fish. Wrap and seal the aluminium tightly, and store it in the fridge until ready for cooking.
- Heat the oven up to 180C, then place the whole wrapped fish on a tray and cook it for about 30 minutes, or until the fish is ready.
- It will be easy to check if the fish is cooked by carefully opening the foil and checking through the scoring cuts