Ingredients:
1 bass weighing approx. 800 g./2 lb.
clove garlic
1/2 onion
2 bayleaves
pinch parsley
1 lemon
2 tbsp. olive oil
salt and pepper
Preparation:
Skin, bone and rinse bass. Carefully clean abdominal cavity of fish, rub with salt and pepper, stuff with onion cut into segments, chopped garlic, whole bayleaf and a dash of lemon zest. Close fish and wrap in foil greased with olive oil on inside; place on oven shelf and cook at medium heat for 25/30 minutes. When cooked cut foil, place fish on a dish and serve.
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