Now take a kitchen aluminum foil and place it under the stuffed fish (10). Resting then a slice of lemon over the sea bass, add a sprig of rosemary (11) and proceed to the closure of the foil (12). Be careful so that this does not stick too much to the fish, because it may stick to the skin and make the reverse procedure difficult. What is important is to seal the edges, sealing it so that the flavors and liquids do not get out out. Repeat this for the other sea bass.