A light cream sauce would be good, so would a fresh salsa or salsa verde or even a chimichurri sauce. Sea Bass holds up to lots of flavours and is nice and meaty. I've never cooked it myself, but in restaurants it's usually been pan seared and finished for a few minutes in a hot oven (400 degrees for maybe 7 or 8 minutes or until form). I've had it with asian flavours like honey and miso glaze, or with something hotter and spicier as a spice rub.