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Wash the sea-bass fillets in fresh water. Pat the fish dry with kitchen paper. It’s important that most of the moisture is removed from the fish, so it will get a nice brown colour.
Heat 2 tablespoons of the olive oil in a large frying pan with a heavy bottom or non-stick surface. Cook the fish for 3-4 minutes with the skin-side down, until golden brown. You can put a lid on the top so the heat stays in the skillet and cooks the fish. Try not to move the fish too much, especially if you are using a pan that isn't non-stick, otherwise the fish might stick to the bottom and not get browned as nicely. No need to turn the fish over.
Remove the sea-bass from the skillet onto a plate.
Leave the skillet on the stove. Add the rest of the olive oil and sauté the red onion for a couple of minutes. Add the garlic, spring onion, zucchini and cook for another 2 minutes while mixing with a spatula. Add the dry wine, olives, lemon juice and zest and cook for another 8 minutes. Sprinkle the parsley and dill on the top.
Put the fish, skin up, back into the pan with the zucchini mix and let it cook all together over a gentle heat for another 3 to 5 minutes.
Serve the sea-bass from the skillet directly onto the plate.