As with salmon, sea bass is quite open to a variety of wine styles with perhaps a glass of bubbles, zesty aromatic Sauvignons or a traditional white Burgundy. Again, it comes down to how the fish has been prepared.
Sea bass in a buttery sauce - go for a lighly oak Chardonnay or a vintage Champagne.
Should you opt for a rich tomato based sauce, then look towards a medium bodied, chilled red from Italy or the South of France. A New World Pinot Noir would be another good choice.