In the past my attempts at cooking sea bass have failed, with cooked, but rather tasteless fish on the plate. However recently I have been getting better results by pan frying the sea bass in butter and lemon, with parsley.
The key I found was to cook the fish skin side down, but then cover the fish with crumpled up greaseproof baking parchment as a kind of loose lid on the pan.
The end result is tasty fish, full of flavour.