To make the Salmoriglio sauce, combine the lemon juice, extra virgin olive oil, garlic, chopped mint and parsley in a screw-top jar. Season with salt and add chilli (optional). Close the jar and shake well to combine. Set aside.
Season the sea bass with sea salt and freshly ground black pepper. Place the semolina flour into a bowl. Coat one of the sea bass in the semolina flour. Place the semolina coated seabass onto a plate. Repeat with the remaining seabass.
Lightly oil a sheet of kitchen paper with extra virgin olive oil. Use the lightly oiled kitchen paper to wipe the surface of a large non-stick frying pan. Heat the frying pan over medium-high heat. Cook 2 of the semolina coated seabass for 2-3 minutes on each side, or until golden and cooked through. Once again wipe the surface of the frying pan using the lightly oiled kitchen paper. Cook the remaining seabass.
To serve, place one Spigola alla griglia (grilled sea bass) on each plate. Spoon the Salmoriglio sauce over the sea bass and serve immediately – buon appetito.