Heat oven to 425°. Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side.

Bake at 425° for about 15 to 20 minutes. The time depends on thickness of the fish, which can vary.

Line an ovenproof dish large enough to accommodate the fish with a double layer of silver foil with enough of an overhang to wrap the fish. Drizzle with olive oil and add a layer of lemon slices.

Take the scaled and gutted fish and wash thoroughly inside and out. Cut off its fins with scissors. Score diagonally several times along the flesh on either side of the fish – close to, but not down to the bone.

Roughly chop the herbs, garlic and chilli. Place inside the belly of the fish, then add additional lemon slices inside the belly – don\’t worry too much if these hang out slightly

Preheat your oven to 200ºC/Gas Mark 6. Add yet more slices of lemon on top of the fish and drizzle with more olive oil. Then fold the silver foil to form a parcel ensuring there is space above the fish for steam to collect.

Cook in the oven for 20 minutes. Remove from bone before serving.

Mix marinade ingredients together. Put fish in single layer in ziploc bag, pour marinade over and marinate 2-3 hours in refrigerator. (Don\’t increase the marinating time much more than this or the lemon juice will start to \”cook\” the fish.)

To cook, oil grill grates with olive oil, then preheat grill to medium high. Grill fish until firm to the touch and slightly browned, about 4-5 minutes per side. Serve fish with sliced lemons