One of our own!
(you can adjust this)
Place the seabass in a large baking tray. Slice 2 of the lemons and place 3 slices inside the cavity of each seabass, and place any remaining slices around them in the tray. Add a small handful of parsley inside each fish too (no need to chop it). Drizzle the fish with plenty of olive oil and a squeeze of lemon juice, then season generously.
Place in the oven until cooked through - about half an hour. Once cooked, sprinkle some samphire over the fish and serve in the middle of the table, ideally with some roasted new potatoes or mash on the side.
