BAKED CHILEAN SEA BASS WITH BAY LEAVES AND LEMON (for four)

2-1/2 pounds Chilean sea bass fillet, 1-1/2 to 2 inches thick, rinsed and patted dry with paper towels

1 lemon

salt

12 fresh bay leaves, cut into thin strips

6 tablespoons extra-virgin olive oil

1. Oil a large, oven-to-table baking dish, center the fish on it, skin side down, and let the fish come to room temperature while you preheat the oven to 450*.

2. Halve the lemon lengthwise, put the lemon halves on a cutting board, cut side down, and cut each lengthwise into 4 pieces. Cut each piece into thin, fan-shaped bits. Put them into a bowl, scatter salt over, and add the bay leaf strips. Cover with ¼ cup oil and set aside to marinate for 30 minutes.

3. Brush the fillet with the remaining oil and sprinkle with salt.

4. Cover the fish with the lemon and bay mixture and bake until fish is opaque throughout, 20 to 30 minutes.

adapted from the Scotto sisters, The Heritage of French Cooking