4 pieces parchment paper, 8x11 inches
extra-virgin olive oil for brushing and drizzling (I just used virgin olive oil)
4 sea bass fillets (about 6 oz each)
4 dried bay leaves
12 thin slices lemon
4 tsp freshly squeezed lemon juice
sea salt and freshly ground black pepper to taste
Preheat oven to 375F. Lightly brush each parchment sheet with olive oil. Place a fillet in the center of each and drizzle with olive oil; top with a bay leaf, a few sprigs of thyme, 3 lemon slices and 1 teaspoon of lemon juice. Season with salt and pepper. Close packages as if wrapping gifts, by bringing sides of parchment up and over fish; fold ends down and tuck under packets to prevent juices from leaking out. Bake 12-15 minutes, depending on thickness of fish. Carefully open packets, discard bay leaves and arrange on plate. Serve immediately.