Marinate the fish for around 1 to 2 hours in 2tbsp of olive oil, the juice of half a lemon, the chopped garlic and half the rosemary.
Place the flour in a shallow dish. Add a pinch of salt and pepper.
Heat a frying pan for 2 minutes then add 2 tbsp of olive oil. (Heating the pan will help the oil spread easily and you won't need too much fat.)
Dry the fish with kitchen roll, coat with seasoned flour and fry skin side first for 3 minutes. Turn over and fry for a further 2 minutes.
Decorate with chopped parsley and slices of lemon.
Serve immediately with a green salad or sautéed potatoes.
Note: The sea bass may also, ideally be bought whole, if one is not squeamish. Make sure to add 4 minutes to cooking time.