I think the reason you're not being answered is what sea bass?
If you are refering to the Chilean Sea Bass- correctly called the Patagonian Toothfish - Grill it.
IF since you live on the Atlantic coast, you likely have Black Sea Bass-- many choices: baking whole; grilling- whole or fillets, Pan frying, brasing -whole and fillets, deep fry. I just re read Rainee's whitefish recipe and if you don't have the Patagonian Toothfish, it would be great.
Some refer to grouper as 'Sea Bass'.[Rainee's recipe would do well there too.]
May you eat well,