Easy & Juicy Loup de Mer à la Provençale: My Must

Ingredients

• 4 whole loup de mer (Mediterranean sea bass), about 1.5 lbs each, cleaned and scaled
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 cup black olives, pitted and sliced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh basil, torn