Seabass in the oven with rosemary and lemon

We clean 2 carcasses of sea bass from scales and rid them of the insides.

Rinse gutted and cleaned fish under running water.

Sprinkle salt and freshly ground pepper on the washed fish.

This must be done on both sides and from the inside of the carcasses.

The second step is to prepare a quick marinade.

We take two lemons.

We roll one on the working surface so that it gives off the juice better.

We cut it into 2 parts and squeeze the juice from one half of it into a deep bowl.

Remove the lemon pits from the juice with a teaspoon.

Cut the second lemon into half circles.

We will need them for stuffing fish.

Add olive oil to lemon juice in a ratio of 1 to 1 and mix them together.

We return to the fish and grease it with oil and lemon juice.

We do it abundantly.

Place the sea bass on a baking sheet lined with parchment paper.

Inside each fish we lay 3-4 lemon slices and one sprig of rosemary.

We remove the baking sheet with sea bass in the oven, the temperature in which we set at 180 degrees for 20 minutes.

Put the finished fish on a dish.

Add tartar sauce to it and serve to guests with boiled potatoes, rice or steamed vegetables. Bon appetit!