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2 medium size onions, thinly sliced |
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1 large red pepper, thinly sliced |
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1 ½ cup black or green olives, pitted and chopped |
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1 lemon, halved lengthwise and thinly sliced |
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6 sea bass fillets (1 in / 2 cm) thick |
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2 tablespoons chopped parsley |
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Extra Virgin Olive oil to drizzle on top |