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As a former chef in Canada and having used Sea Bass both the chilean and black sea bass, it can be cooked many ways, baked, poached, pan-fried even broiled on the BBQ, it is mild and flakey but is quite fatty in some ways. I prefer to marinate it and pan cook it, or baked it in parchment with wild mushrooms and herb butter.
Like Halibut, Haddock and Pollock it can be cooked in many ways and serve with a variety of garnishes, as it is a bit rich, I tend to limit the extra fat, but it does go well with a nice hollandaise sauce or and butter based sauce.
It also can be steamed whole in the case of Black bass or Chilean in a oriental manner, with ginger, garlic, green onins, sesame oil and chili peppers, and serve with a nice green vegetable like bok choy or chinese broccoli.
Cut each steak in half almost all the way through. It will be “butterflied” in a sense. Fill the in-between with finely chopped mushroom and shallot (or onion) that has been sauteed in olive oil with a sprinkle of pepper. Add to this mixture a palmful of breadcrumbs and parm cheese. Add to this a dash of white wine vinegar. There are no aproximate measurements here…you will know it is right when it looks like a stuffing of some sort. Fill ur bass and cook ‘em up how you like.