French oysterman Yves Fauchier leaves the scales on his gutted fish to help protect the flesh from drying while it grills. If you choose to do the same, be sure to peel off and discard the skin before eating.
- 3-4 branches fresh thyme, leaves only
- 8 tbsp. butter
- 1⁄2 small lemon, cut into 8 wedges
- 1⁄2 small yellow onion, peeled and cut into 8 wedges
- 4 (1-lb.) sea bass, cleaned
- Salt and freshly ground black pepper
- 2 bay leaves