H-man:

Sea Bass & Parsley Sauce.
1 3/4 cups fresh bread crumbs
1 cup finely chopped flat-leaf parsley leaves
Salt and freshly ground pepper
4 tablespoons unsalted butter
1 shallot, minced
1 1/2 cups chicken stock or low-sodium broth
3 tablespoons fresh lemon juice
3 tablespoons crème fraîche
1/4 cup extra-virgin olive oil
Four 6-ounce sea bass fillets
All-purpose flour, for dredging
2 large eggs, beaten
In a large bowl, mix 1 1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
In a small saucepan, melt 2 tablespoons of the butter. Add the shallot and cook over moderate heat until translucent, about 1 minute. Add the chicken stock and lemon juice and boil over high heat until reduced to 1 cup, about 15 minutes.
Whisk the crème fraîche into the sauce along with the remaining 1/2 cup of parsley and 1/4 cup of bread crumbs. Scrape the sauce into a blender and puree. Strain the sauce back into the saucepan and rewarm gently.
In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil over moderate heat. Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. Transfer the fish to plates, spoon the sauce alongside and serve.

sindy:

Sea Bass with Citrus and Soy Recipe #23101
Simple, elegant and healthy, too! What more can you ask from any recipe? Serve with steamed rice to complement this delightful dish with an Asian flare!
by Bev
2¼ hours | 2 hours prep

SERVES 4

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 (6 ounce) sea bass fillets
chopped green onion
Mix first 6 ingredients in 8x8x2″ glass baking dish.
Add fish; turn to coat.
Chill 2 hours, turning fish occasionally.
Place steamer rack in large skillet.
Arrange fish on rack.
Pour marinade into skillet under rack and bring to boil.
cover skillet and steam fish until just opaque in center, about 8 minutes.
Transfer fish to plates.
Remove steamer rack from skillet.
Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish.
Top with green onions.
Serves 4.

See links for other sea bass recipe