Grill-Roasted White Sea Bass

This recipe is from Argentina's Patagonia region.

Ingredients:
1 white sea bass (corvina)
½ lb. butter
Juice of 5 lemons
Garlic
Salt, pepper, bay leaf, marjoram

Preparation:
1. Open the fish at its back instead of the belly, butterflying it. Take out all the entrails and wash it. It is not necessary to remove the scales. Put the fish over the grill on the scales side, make sure the heat is medium.
2. Meanwhile, make the sauce. Melt the butter and add the lemon juice, the mashed garlic and the spices. Lather on the fish while it's being roasted.
3. Do not turn over the fish. When the skin gets separated from the flesh it means it is ready to enjoy.

(From the book "Guía Patagónica, recetas y otras yerbas")