Scale and fillet the sea bass (you can get this done at the fishmonger if you are not familiar with the procedure), then trim the edges of the fillets to get regular portions.
Grate the lemon zests. Chop the parsley and add it to the lemon zest. Spread the lemon and chopped parsley over the fillets, then transfer them to a baking sheet lined with lightly greased grease-proof paper.
Thinly slice the garlic.
Then Spread it over the fillets. Wet the fillets with a little oil and the wine; season with salt. Bake at 200°C for about 7 minutes.
Serve the fillets hot with a side dish of roast potatoes. Drizzle with a little fresh olive oil just before serving.
Recipe by: http://ricette-utenti.cookaround.com/filetto-di-spigola-al-profumo-di-limone-1.html
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