They (experienced chefs) say you should "keep it simple" with fish, and sometimes the most obvious way to go is really, really, really the best way to go. As is the case with whole Sea Bass.
Keeping the skin on makes most fish easier to handle – in the pan, in the oven, or on the grill. Today Sea Bass you find in the fish counter has often been farmed and plucked out of the sea when it is suitable for one serving. All you have to do is (1) count and then (2) cook one per guest.
Serve with a generous chunk of lemon and , for example, grilled vegetables with a vinaigrette dressing.
PS
If there is no sea bass available, Sea Bream will do just as well. Or any other whole fish suitable for one person and recommended by your fishmonger...
