Cut each sea bass fillet in half, making a few incisions in the skin. Brush with oil, season with salt, season with pepper and place skin side down in a non-stick frying pan. Cover and sear over medium heat for 3 min, then remove from the heat and rest for two min.
Meanwhile, gently heat 50 ml olive oil with the pine nuts and rosemary. Take out the rosemary and blend the oil with the pine nuts together with salt, parsley and 40 ml of water. Serve the sauce with the fish. It goes well with a dry white wine Trentino Nosiola, Parrina Bianco, Etna Bianco