Based on a Mary Berry recipe. Melt 40g butter with 60g panko breadcrumbs, grated lemon zest and a couple of Tbs chopped tarragon.
Season well, then sprinkle some of the crumbs onto a baking sheet, lay fillets of sea bass on top and cover with the rest of the crumbs,
pressing well to help them adhere to the fish. Top the crumbs with coarsely grated parmesan and bake in a 200°C oven for 15 minutes.
Serve with a dressing made by stirring chopped tarragon and seasoning into crème fraîche.