In a pan, heat 2 tablespoons extra-virgin olive oil and add the sea bass fillets. Season with salt and pepper, to taste. Cook for a few minutes on each side or until the fish is just cooked through and remove the pan from the heat. In another pan, heat up the remaining 2 tablespoons olive oil and add the red pepper, onion, and zucchini. Cook the vegetables until fork tender, and season with salt and pepper, to taste. To make the Sweet Sour Sauce: Heat up the extra-virgin olive oil. Add the balsamic vinegar, and honey, and stir well. Cook and let reduce, until the sauce thickens. Place each sea bass fillet over a bed of cooked vegetables. Drizzle with sweet and sour sauce and sprinkle with parsley. Serve warm.
Recipe courtesy of David Rocco