Recipes

1. Wash the fish, remove innards and pat dry the seabass with a clean towel. Wash the lemon and rosemary. Cut lemon in half: squeeze the juice out of one half, cut the other in rings.

2. Rub the seabass with olive oil and lemon juice, then cut along the garlic cloves and rub the fish with garlic. Add salt and pepper on your own taste.

3. Place the seabass on the grill, put sprigs of rosemary so that they were pressed by grille. Prepare the grilled seabass for a few minutes on each side. Place the cooked fish on a plate, garnish with a sprig of rosemary and lemon rings.

Serve the fish with fried or baked potatoes.

BON APPETIT!