- 2 whole scaled and gutted black sea bass
- 1 tablespoon olive oil
- Salt and pepper
- 1 lemon, sliced into wedges
- 1 bunch thyme, parsley, cilantro and or mint
Preheat oven to 420ºF.
On a parchment lined baking sheet, rub the fish with olive oil, generously season the cavity and outside with salt and pepper, and stuff the cavity with lemons and fresh herbs.
Place in a preheated oven and roast until the skin is crisp and the inside is opaque, about 12 - 20 minutes, depending on size and thickness.
Transfer to a large platter and garnish with remaining lemon wedges.