Sea Bass Stuffed Grape Leaves

Wash the grape leaves, drain, and remove the brine. Soak in boiling water for 5 minutes, then drain. Wash the rice, soak in warm water for 15 minutes, then drain. Remove the skin and bones completely from the sea bass fillets and cut into finger-thick pieces. Finely chop the  onion and sauté in olive oil with the addition of salt and sugar. Place the rice in a bowl, add the sautéed onion, fish pieces, salt, and black pepper, and mix. Wrap the mixture in grape leaves and arrange the stuffed leaves in a pot. Place thin lemon slices between them, cover with a plate, add 2 cups of water, and cook over low heat for 20 minutes. Once cooled, drizzle with extra virgin olive oil and serve.