INGREDIENTS
3 TBSP. Dijon mustard
3 TBSP. extra-virgin olive oil
1 TBSP. minced garlic
1 TBSP. fresh thyme leaves, chopped
2 tsp. balsamic vinegar
1 tsp. fresh marjoram leaves
1/4 tsp. salt
1/8 tsp. pepper
4 sea bass fillets, skin on
1 lemon, thinly sliced into rounds
DIRECTIONS
Preheat oven to 400 degrees.
In a bowl, combine the mustard, 2 TBSP. of the oil, garlic, thyme, vinegar, marjoram, salt and pepper and mix well.
Rub the fish with 1/2 tsp. of oil and place in roasting pan, skin side down.
Brush mustard mixture onto the fish and lay the lemon slices on over the top.
Drizzle with the remaining 2 1/2 tsp. oil and roast until the fish is cooked through, about 20 minutes.
Serves 4-6.
