Fish w/Sun dried Tomatoes and Fresh Rosemary

2 pounds, sea bass steaks or fillets cut into 6 equal pieces (or Halibut, Lingcod, Snapper)
2 lemons, thinly sliced
¼ cup oil-packed sun dried tomatoes (set aside 2 tablespoons)
1 tablespoon lemon juice
2 teaspoons minced fresh rosemary leaves or 1 teaspoon dry crumbled rosemary
Salt and pepper to taste
1 or 2 cloves of garlic

Place lemon slices in the botton of a 9 x 13 inch baking dish and arrange fish on top. 
Combine 1 tablespoon of the oil from tomatoes with lemon juice. Brush over fish. Sprinkle fish with rosemary, salt and pepper. Then, set aside.

In a mixer, mix tomatoes, remaining tablespoon of oil from tomatoes and garlic until mixture is finely chopped.  Spread over the top of the fish and let marinate for at least 30 minutes to an hour.

Bake fish uncovered at 375 degrees until fish in opaque in center of thickest part. Usually 10-14 minutes for fish 1 to 1 ¼ inch thick.    Serve with rice or Balsamic Roasted New Potatoes