Ingredients

serves 6

　　1 3 1/2- to 4-pound sea bass, cleaned, scaled, and filleted

　　2 large branches of fresh bay leaves or several large branches of rosemary

　　1 large lemon, very thinly sliced

　　1/3 cup capers, preserved under salt, rinsed and dried

　　Fine sea salt

　　1/4 cup extra-virgin olive oil

　　1/4 cup dry white wine

　　

Step 1

Preheat the oven to 450 degrees.

　　

Step 2

Dry the fish well with absorbent paper towels and split it in two. Place 1 bay branch or 2 rosemary branches on one side of the fish, then the slices of lemon, one overlapping the other. Strew the lemon slices with the capers and anoint the whole with sea salt and a few drops of the oil. Re-form the fish, massaging it with more of the oil and laying it in a shallow terra-cotta or enameled cast-iron casserole. Cover the fish with the remaining branch of bay or the remaining branches of rosemary.

　　

Step 3

Roast the fish for 10 minutes, then adjust the heat to 375 degrees and continue to roast for another 10 minutes or until a skewer inserted into the bass emerges extremely hot.

　　

Step 4

Remove the bass from the oven, pour over the white wine, permitting it to steam and hiss up into vapors while you carry the fish to table.

　　

Step 5

Serve the bass with no other accompaniments save its own good juices, a bit of oven-toasted bread, and very cold white wine.

　　A Taste of Southern Italy