I made this Mediterranean inspired Corvina Sea Bass the other night using Saffron infused Israeli cous cous with tomatoes, olives, and wilted swiss chard. The fish was the true headliner on the plate with the crispy skin helping to keep the meat moist. I also really like using the cous cous which has a nutty, chewy texture.
With this fish sometimes less is more, meaning the less you do to it the better it is and simply adding a touch of sea salt and a dash of extra virgin olive oil is all it needs. Remember simple is better.