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Portuguese Grilled Sea Bass 2 small whole sea bass about 3/4 to 1 lb. each 4 tablespoons of  olive oil - in all essence 1/2 cup of chopped onions 1 cup of  peeled, seeded and chopped Roma tomatoes 1/3 cup of  pitted black olives 1 cup of fresh fava beans, blanched and peeled 1 tablespoon of minced garlic 2 teaspoons of  minced anchovy fillets 1 tablespoon of finely chopped fresh parsley 1 tablespoon of  chopped fresh basil 1 tablespoon of chipped fresh thyme 1 tablespoon of chopped fresh oregano 1/2 cup of white wine 1/4 pound of butter, cut into tbsp. Salt and black pepper 2 tablespoons of finely chopped parsley Preheat the grill. Using a sharp knife, make three slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Essence. Place the fish on the hot grill and grill for 4 to 5 minutes on each side, depending on the weight of each fish. In a sauté pan, heat the remaining olive oil. When the oil is hot, sauté the onions for 1 minute. Add the tomatoes, black olives and fava beans. Season with salt and pepper. Sauté for 2 minutes. Stir in the garlic, anchovies, fresh herbs and white wine. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 minutes. Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper. Spoon the sauce in the center of an oblong plate. Lay the fish directed on top of the sauce. Garnish with parsley.