Clean and scale the sea bass thoroughly, then rinse it under cold running water.

Quickly sauté the garlic in a little olive oil, add the cherry tomatoes cut into chunks, and cook for a couple of minutes.

Remove the garlic, add the sea bass, and pour in equal parts water and white wine until only the top of the fish is uncovered.

Add salt, pepper, and any other herbs you like.

Cover and cook over low heat for about 15 to 20 minutes.

Serve with some of the hot cooking liquid and a little grated lemon zest.