Roasted Black Sea Bass with Grapefruit

What a better way to celebrate Bastille Day than with whole fish. In France and throughout Europe, fish is often prepared and served on the bone which produces a much richer flavor. The slight sweetness and tang of the grapefruit and lemon are just enough to complement the earthy sage undertones, but not to overpower a subtle fish like sea bass.
2 fresh whole Sea Bass, cleaned & scaled
1 cup pink grapefruit sections, about 12, or 1 large grapefruit
2 lemons, 1 sliced for cooking, 1 cut into wedges for serving
Palmful fresh parsley
2 green onions, sliced
4 leaves fresh sage

Preheat oven to 425F. Cut off all the fins of the fish and salt and pepper liberally outside and inside the body cavity. Stuff the body cavity with parsley and the lemon slices. Lay the fish down in an oiled casserole, and surround the fish with the grapefruit slices. Top with the green onion and sage, and sprinkle generously with olive oil.
Roast fish in the oven for about 20 minutes, until fish is nicely browned and just cooked through. Check after 15 minutes. Remove to a cutting board and gently fillet the fish off the bones. Place fillets on serving plate. Top with grapefruit and sauce from roasting pan. Serve with fresh lemon wedges.
Cook's Note: Cooking the fish on the bone gives a much richer flavor and allows for oven roasting. If you can only find fillets, you should consider a pan sauté preparation. Look for fresh whole fish with clear bright eyes. Take care cutting fins - they have sharp tips!