Dan, rule of thumb for cooking fish is that it needs about 10 minutes of cooking time per 1 inch of thickness, however you cook it.
I also love black sea bass, and one way I like to do it is to heat the oven to 375 degrees F.
Heat an ovenproof saute pan on top the stove until it's very hot. While its heating, prep the fish by coating the flesh side with a thin film of Dijon mustard (or another kind if you prefer). Dip the mustard side into seasoned panko bread crumbs (I like to chop some fresh herbs such as thyme and/or tarragon into the crumbs, along with salt and pepper.) Film the hot pan with olive oil and place the fillets in the pan, crumb side down. Turn the heat down to medium, and cook until the pan releases the fish. Turn the fillets over and add about 1/4 cup white wine or dry white Vermouth to the pan.
Now, place the pan into the heated oven and set your timer for about 6 or 7 minutes.
When it's done, let the fish rest on a plate for about 5 or so minutes before serving.
Bone appetit (pun intended