2015 GIFFT Pinot Grigio with Lemon and Rosemary Roasted Sea Bass

Serves: 4

2 sea bass fillets, about 7 ounces each
6 sprigs fresh rosemary
2 tablespoons olive oil
2 teaspoons sea salt
1 lemon, horizontally sliced

Preheat oven to 425F. Line a baking sheet with parchment paper or aluminum foil. Lay fillets on sheet, sprinkle with salt, drizzle with olive oil then lay lemon slices and rosemary sprigs on top. Place the fillets on the baking sheet and bake for 11 – 12 minutes until fish is cooked through but still tender. Serve with green salad and roasted fingerling potatoes.

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