2 whole sea bass, about 300 g (10 oz) each, gutted
1 garlic clove, sliced
4 tablespoons chopped parsley
2 tablespoons chopped thyme leaves
1 lemon, halved and sliced
1 fennel bulb, trimmed and thinly sliced
375 g (12 oz) potatoes, cut into slim wedges
1 tablespoon olive oil
salt and pepper
Place the fish in a roasting tin and slash both sides deep to the bone. Season well with pepper.
Mix together the garlic and herbs in a bowl, then rub the mixture over the fish, pushing it into the slashes. Tuck the lemon slices and fennel under and on top of the fish. Toss the potatoes with the oil and season well, then arrange around the fish.
Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes, or until the potatoes are golden and the fish is cooked through.