I'm thinking of some ways to cook freshly caught sea bass, unpretentiously and really letting the fish shine for all that it is.
1. Leave the fish whole and gut it. Stuff the cavity with a couple thin slices of lemon, a sprig or two of thyme, and salt (salting the outside skin as well). Roast it in the oven at 350 just long enough to cook it through.
2. Clean and fillet the fish (leaving skin on), and make foil packets for each fillet using a little lemon, chopped parsley, and salt. Hit these packets on the grill for a few minutes until just cooked through.
Also thinking about serving with some form of crispy potatoes for texture; possibly french fries or pommes maxim, sprinkled with a little fleur de sel.
Any other ideas to really let the fish shine, in cooking technique, ingredients, or sides?