How to cook
Clean the fish fillets from the bones, but keep the skin. Rub them with salt and white pepper.
In a bowl, squeeze the citrus juices and cut some of them into circles or quarters. Mix with the olive oil and pour this marinade over the sea bass fillets.
Refrigerate them for no more than 30 minutes, since the citrus acid itself marinates the fish to the point that it almost cooks it, especially if the fillets are thin.
Cover the baking pan with aluminum foil (or baking paper). Grease it and put pieces of citrus on the bottom and place the sea bass on top with the skin side down. Cover them with parsley sprigs and drizzle a little more olive oil and hot pepper flakes.
Bake at 390°F (200 degrees) in a preheated oven, until the meat of the fish becomes milky white and loses its transparent hue.
The baking time depends on the thickness of the fillets, so I recommend keeping an eye on its color. Keep in mind that sea bass is cooked very quickly and does not need to be baked for long.
The oven-baked citrus sea bass fillets are ready.