Cut a large sheet of aluminium foil (bigger than your pan) and put it in the bottom of the baking pan, leaving enough of the aluminium foil to cover the fillets on top.
Finley chope bell pepper, tomatoes, onion, garlic and fresh coriander.
In a mixing bowl, mix all the ingredients except for the sea bass fillets.
Place the fish fillets on the foil paper, and sprinkle them with e salt and cumin.
Now, top the fish fillets with the veggie mix and press lightly, then fold the foil pepper on top of the fish.
Bake for 25-30 minutes. Serve warm.
Notes
Do not try to increase the heat of the oven to cook the sea bass fillets in a shorter amount of time because this will only give you half-cooked burnt sea bass fillets.
Be generous with the amount of seasoning you will add. The more the seasoning within limits, the better this dish will taste.
Some Variations
Use any other kind of fish you like if you can't find the sea bass.
If fresh coriander is not available from your pantry, simply double the amount of cumin in your recipe to serve as the substitute for the unavailable fresh coriander.