Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      small   whol  sea bass about 3/4 to
   1      pound         each
   4      tablespoons   olive oil -- in all
                        essence
     1/2  cup           chopped onions
   1      cup           peeled -- seeded and chopped
                        roma tomatoes
     1/3  cup           pitted black olives
   1      cup           fresh fava beans -- blanched
                        and peeled
   1      tablespoon    minced garlic
   2      teaspoons     minced anchovy filets
   1      tablespoon    finely chopped fresh
                        parsley
   1      tablespoon    chopped fresh basil
   1      tablespoon    chopped fresh thyme
   1      tablespoon    chopped fresh oregano
     1/2  cup           white wine
     1/4  pound         butter -- cut into tbs
                        salt and black pepper
   2      tablespoons   finely chopped parsley

Preparation:

Preheat the grill. Using a sharp knife, make three slashes across each fish at an angle. Rub each fish with 2 tablespoons olive oil and season with Essence. Place the fish on the hot grill and grill for 4-5 minutes on each side, depending on the weight of each fish. In a sauté‚ pan, heat the remaining olive oil. When the oil is hot, sauté‚ the onions for 1 minute. Add the tomatoes, black olives and fava beans. Season with salt and pepper. Sauté‚ for 2 minutes. Stir in the garlic, anchovies, fresh herbs and white wine. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 minutes. Fold in the butter, a tablespoon at a time. Remove from the heat and season with salt and pepper. Spoon the sauce in the center of an oblong plate. Lay the fish directly on top of the sauce. Garnish with parsley. SOURCE: Essence of Emeril Cooking Show