This is a simple dish with only five ingredients, and can be prepared relatively quickly. The fish is the Mediterranean sea-bass (or Brazzini as it's sometimes called in the US), not the Chilean sea-bass which is much larger and - from I've heard - endangered. I buy the fish whole and fillet them myself, but I'm sure that the place where you buy your fish can do this for you (perhaps for an additional charge). If you'd like to learn how to fillet a fish yourself, it's really not that difficult and I encourage you to learn; it's obviously much fresher and more flavorful this way. The first few times you do it you'll probably leave too much on the bones, but who cares, you'll get better with time. Here is short video that explains it perfectly (here he's filleting a Salmon, but all round fish are pretty much the same):
2 whole sea-bass (4 fillets)
1 yellow bell-pepper, cut into very small, thin pieces
2 thin slices of ginger
1 clove of garlic, cut in half
a bit of double cream
Saute the bell-peppers in some butter until they are nice and soft (about 5-10 minutes, depending on how small you cut the pieces). Put them in a blender or food processor with a bit of cream and puree it until you have a fairly smooth texture. The amount of cream is up to you, however, if it's too little you won't be able to puree the peppers, and if it's too much, you'll drown out the pepper flavor and your sauce will also be too runny. I suggest putting it in a bit at a time, until there's enough liquid to allow you to get a smooth puree. Then pass the pepper puree through a very fine sieve (or a regular strainer lined with a layer of cheese-cloth) to catch the skin of the pepper and other solid pieces. If you don't sieve the sauce, it will not be smooth and the texture won't be very nice (mainly because of the skin).
Put the pepper puree in a sauce pan along with the ginger and the garlic. Bring it to a gentle boil then turn it to low and put the lid on. After 5 minutes, check to see if the consistency is to your liking; if it's too runny, continue to boil it but with the lid off so that it thickens. It should take about another 5 minutes. After a total of 10 minutes, take the ginger and garlic out of the sauce; their purpose was simply to infuse the sauce with a subtle flavor. Season with salt and pepper to taste.
Salt and pepper the fish on its skin side (you eat the skin, it has an excellent flavor). Preheat a non-stick pan and add a bit of olive oil. When the oil is very hot (almost smoking) put the fish skin side down into the pan. Push down to flatten it, since the extreme heat will will cause the skin to curl up and lose contact with the pan. While it's on its skin, salt and pepper the other side. You want to brown the skin but you have a very limited amount of time to do it before having to flip the fish over, which is why the pan has to be very hot before you put the fish in. You'll be able to tell how far the fish has cooked through by looking at it, since it will turn solid white once it's cooked. When you can see that it's cooked about 2/3 of the way through (probably around 2 minutes or so) flip it over. It should take about another 30-45 seconds to finish cooking.
Put the sauce on the plate and fish on top, skin side up. You can eat this on its own or with mash potatoes or steamed vegetables, or whatever other garnish that you happen to like.
If cooking fish has scared you in the past, I hope this short write-up can convey just how easy it is. It literally takes about 3 minutes in a pan to cook such thin fillets as sea-bass, sea-bream, red snapper, or similarly sized (around 500-600g) white-fleshed fish (obviously, cooking times can vary drastically from fish to fish, especially depending on their thickness). I think the vast majority of restaurants overcook fish because they think that 2 or 3 minutes is simply too short a time-span. I'll steal a quote from Marco Pierre White on this one: 'Just remember, when you're cooking fish, 15 seconds is a lifetime'.
