There is only one word for this. DIVINE!!
Push the boat out and make this for a special occasion.
You can use halibut or cod instead of sea bass if you like. The sauce is incredible and if you can get the frozen concentrated veal stock we get here in certain markets like Gelsons, it’s well worth it (“Perfect Additions” or “Stock Options” are my favorite brands)

Serves 4

4 x 6 – 7oz fillets of thick, meaty white fish, with skin left on
1 medium sized red cabbage, shredded
3 oz unsalted butter
1/2 pint creme de cassis
1/4 pint veal stock
salt and pepper

For the sauce
1/2 pint fish stock
1/4 pint Noilly Prat
1/4 pint dry white wine
1/4 pint veal stock
1 clove garlic, crushed
1 tsp chopped shallots
1/2 pint heavy cream

Make three incisions on the skin of each fillet of fish with a sharp knife.
Place the red cabbage in a saucepan with 1 oz of the butter.
Add the wine, cassis and veal stock. Bring to the boil and simmer gently on a low heat for approximately 45 minutes until the liquid has reduced and the cabbage has caramelized. Stir occasionally. Check for seasoning.

To make the sauce, place all the ingredients except the cream in a pan and reduce by 2/3 by fast boiling.
Add the cream and reduce again until the sauce is thick enough to coat the back of a spoon generously.
Remove from the heat and pass through a fine sieve.

Heat the remaining butter in a pan until hot and seal the fish on the flesh side, then turn over onto the skin. Cook over a medium heat until crisp, about 10 minutes.

To serve, divide the cabbage on to four shallow soup bowls or plates. Lay the fish skin side up on top and pour the sauce around the fish.