Baked Sea Bass with Lemon

Instructions

1. Prepare the fish
   Preheat the oven to 400°F (200°C). Rinse the sea bass under cold water and pat dry with paper towels. Score the skin on both sides with 3 diagonal cuts about 1/4 inch deep.
2. Season the fish
   Season the cavity and outside of each fish with salt and pepper. Place 2-3 lemon slices, a few slices of garlic, and several sprigs of thyme inside each fish cavity.
3. Prepare the baking dish
   Arrange the sliced fennel in a single layer on the bottom of a large baking dish. Place the stuffed fish on top. Scatter the remaining garlic, capers, and half of the chopped parsley around and on top of the fish.
4. Add the liquids
   Squeeze the juice from the remaining lemons over the fish. Drizzle with olive oil and pour the white wine around (not over) the fish. Dot the fish with small pieces of butter.
5. Bake to perfection
   Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5-7 minutes until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. Serve
   Carefully transfer each fish to a serving plate. Spoon the pan juices, fennel, and capers over the fish. Garnish with the remaining fresh parsley and serve immediately with extra lemon wedges on the side.