The best way to cook European sea bass would be with olive oil and aromatic herbs, the Mediterranean way. 

Steaming it will enhance the flavors, but you can cook it anyway you like: in the oven, roasted, grilled, and so on.
A popular menu item at fine seafood restaurants, this European Skin-On Sea Bass Fillet (also known as Branzino) promises a highest quality taste and freshness.  

• Estuary raised in Spain
• Skin-on fillet
• Mild taste and moderate texture
• Fresh frozen