Roast Sea Bream with Lemon, Garlic and Parsley

Rinse, dry and cut 4 thick slices each about 1 cm (approximately 3/8-inch) from the middle of the lemon. Squeeze the two end pieces to extract the juice. Place the lemon slices in a roasting bag, which should be about twice as long as the fish. Rinse the sea bream, pat dry and use a sharp knife to make several slashes about 1 cm deep (approximately 3/8-inch) on one side of the fish and sprinkle with the lemon juice. Rinse the parsley, shake dry, and place 2 sprigs in the bag with the lemon slices. Finely chop the remaining parsley. Peel garlic, ginger and shallot and finely chop.