Grilled rosemary and lemon seabass
Preheat oven at 220 degree celcius, meanwhile drizzle olive oil onto grilling pan. add salt and pepper onto fish, place fish into pan, scatter carrots and red chillies around fish, sprinkle rosemary on top of fish, insert parsley into fish’ belly. Then drizzle lemon juice on top of fish.
Place fish into heated oven, and grill for 25 minutes. Check occasionally
Serve hot with mayonnaise or dark soy sauce with bird eye’s chillies