2 Large white onions, peeled and sliced
2 Cloves of garlic, peeled and sliced
Virgin olive oil
2 tbsp runny honey
Dash of white wine vinegar
1lb of whole sea bass
1 bay leaf
1 sprig of rosemary
1 sprig of thyme
Preheat the oven to 190C/350F/Gas 5.
Heat a little oil in a pan and fry off the onion and garlic.
Add the honey and white wine vinegar and cook until golden brown. Season and allow to cool.
Score the fish with a knife and season generously with salt and pepper. Drizzle with olive oil and run into the skin.
Stuff the bass with the onions and herbs and transfer to a greased baking tray. Roast in the oven for about 20 minutes.
Remove and serve on the Large Platter with a dressed salad.