Pat your fish completely dry using a paper towel.

Preheat your oven to 400 degrees f. and line a large baking tray with parchment paper.

In a small bowl, add the ghee or clarified butter, together with your minced garlic, sea salt, pepper and mix well to combine.

Lay your sea bass on the baking tray and rub all sides with the ghee mixture.

Insert lemon slices into the cavity as shown.

Roast the fish for 15-20 minutes (depending on the size, I used 2 medium and baked for 15 min), or until golden brown on top.

Meanwhile, trim the ends of your asparagus.

Once the fish is almost done (about 4 minutes until the time is up), add the asparagus to the baking tray. Drizzle asparagus with your oil, fresh lemon juice, and season with sea salt and pepper.

Continue to roast for 4 minutes more, or until the asparagus is crisp and tender.

Once cool enough to handle, separate the bone cage from the bottom filet and discard. The head, tail, and skeleton usually come off in one piece.

Remove any residual bones from the bottom filet.

Serve with lemon wedges and enjoy!