Thinly slice lemons to form a layer in the bottom of a greased baking dish. Top with a few sprigs fresh rosemary.

Place fish skin side down. Brush with avocado oil and squeeze the juice of one lemon over the top.

Sprinkle with lemon pepper & sea salt. Top with more lemon slices and rosemary.

Bake at 425 for 25 min. Remove skin. Enjoy!