Sea bass is a delicious white-fleshed fish. If cooking two small fish, they can be broiled; if cooking one large fish, bake it in the oven..

- 3 pounds fresh sea bass or 2x1 pound 10 ounce sea bass, gutted
- 2-4 sprigs fresh rosemary
- 1/2 lemon, sliced thinly
- 2 tablespoons olive oil
- bay leaves and lemon wedges, to garnish

Garlic SAUCE
- 2 teaspoons coarse sea salt
- 2 teaspoons capers
- 2 garlic cloves, crushed
- 4 tablespoons water
- 2 fresh bay leaves
- 1 teaspoon lemon juice or wine vinegar
- 2 tablespoons olive oil
- pepper

1. Scrape off the scales from the fish and cut off the sharp fins. Make diagonal cuts along the both sides. Wash and dry throughly. Place a sprig of rosemary in the cavity of each of the smaller fish with half the lemon slices; or two sprigs and all the lemon in the large fish.

2. To broil, place in a foil-lined pan, brush with 1-2 tablespoons oil, and broil under moderate heat for 5 minutes each side or until cooked through.

3. To bake: place the fish in a foil-lined dish or roasting pan brushed with oil, and brush the fish with the rest of the oil. Cook in a preheated oven, 375 degrees Fahreinheit, for 30 minutes for the small fish or 45-50 minutes for the large fish, until the thickest part of the fish is opaque.

4. For the sauce: crush the salt and capers with the garlic in a pestle and mortar and then work in the water. Or, work in a food processor or blender until smooth.

5. Bruise the bay leaves and remaining sprigs of rosemary and put in a bowl. Add the garlic mixture, lemon juice or vinegar, and oil and pound together until the flavors are released. Season with pepper to taste.

6. Place the fish on a serving dish and, if liked, remove the skin. Spoon some of the sauce over the fish and serve the rest separately. Garnish with freh bay leaves and lemon wedges.