Serves for 4
Olive oil to grease and seasoning
1 sprig fresh rosemary
2 cloves garlic
1 sea bass of 1 kg, clean, boneless and without the scales
1 lemon, sliced, and some wedges to serve
1 onion, sliced
2 spring onions into rings
5 tablespoons of dry white wine
Salt and pepper
Preheat the oven to 200 ° C.
Take a large piece of greaseproof paper and baste it with olive oil.
Introduce the sprig of rosemary and 1 garlic clove into the sea bass.
Salpimiéntela and place on greased baking paper.
Cut into thin slices the other clove of garlic.
Sprinkle over the sea bass the chopped parsley and cover it with lemon slices, onion slices, onion rings and slices of garlic.
Pour the wine over it.
Fold the greaseproof paper to wrap the bass and seal the ends well.
Place it on a baking tray and bake it for 15 minutes.
Serve the sea bass in papillote with olive oil, lemon and salt.