Clean a medium size bass, or have it cleaned by your fishmonger and wash it carefully.
Dry it with clotting paper and season with unrefined salt and pepper.
Pick up some aromatics from your garden: chop rosemary, sage, parsley, and thyme finely.
Place the brass on a tinfoil and put it onto a baking pan;
Season with the chopped aromatics and a small clove of garlic, and partially close the tinfoil.
Preheat the oven at 200°C (392°F) and bake for 15-20 minutes, or more if the fish is bigger.
After about 10 minutes, sprinkle with half a glass of white wine.
When cooked, take the papillote to the table, season with a teaspoon of organic extra-virgin olive oil and sprinkle with a little lemon juice
Serve very hot.