Roast the garlic: Wrap the garlic cloves in aluminum foil and roast at 350°F (180°C) for 30 minutes. Alternatively, roast the unpeeled garlic cloves covered in olive oil.

Allow the garlic to cool, then squeeze the cloves from their skins to extract the soft garlic paste. Add the sage and thyme, then season with salt and freshly ground black pepper.

Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened and translucent.

Add the halved cherry tomatoes, butter, and roasted garlic mixture. Sauté for about 5 minutes, stirring frequently, until the tomatoes begin to soften and the sauce becomes rich and buttery.

Lightly score the skin of each sea bass fillet. Brush with a very small amount of olive oil and season with salt and pepper.

Heat a clean skillet over medium-high heat until very hot. Place the sea bass fillets skin-side down in the hot pan.

Cook for 4-5 minutes, until the skin is crisp and golden. Flip the fillets and continue cooking for another 3-4 minutes, or until the fish is cooked through.

Divide the warm buttery cherry tomatoes among four plates. Place a sea bass fillet on top of each portion, skin-side up.

Serve immediately.