Rinse the sea bass under cold water
Pat it dry with paper towels
Scale the fish if needed
Gut and clean the cavity if not already done
Remove the gills if desired
Trim the fins if needed
Make shallow diagonal cuts on both sides of the fish
Season inside and outside with salt and pepper
Add herbs, lemon slices, garlic, or other aromatics if desired
Brush with oil or melted butter
Cook by baking, grilling, pan-searing, steaming, or roasting until the flesh is opaque and flakes easily
Check that the internal temperature reaches 145°F or 63°C
Rest briefly before serving