Sea Bass all Florentine

Sauce:

Peel your 3 cloves of garlic and slice it thin.
Coat the bottom of your saucepan with 3 tbsp. of olive oil and add your garlic while the pan is over very low heat. Then stir and let it sit 3-5 minutes.
Run your knife along the parsley until you have ~1 1/2 tbsp. Then go through and reparate the leaves from the stems. After the leaves have been separated give them a rough chop.
Cut your tomatoes into 3 slices or more.
Add the tomatoes and parsley to the pan and give it a gentle stir. Then adda heavy pinch of salt and 1/2 tsp. or more of fresh ground black pepper and stir.
While the sauce is cooking down, add the zest of the full lemon and stir.
Stack your basil leaves, roll them, and then cut them in half both long and short ways. Separate about 1 tsp. off to the side for garnish, add the rest of it to the sauce and give it a gentle stir.
Cut your lemon in half and add the juice from half of the lemon into the sauce, then stir. Let this cook down for another 2-3 minutes.
When the sauce can hold a streak the it is done, you can now shut off the heat.

Sea Bass:

Coat the bottom of your cast iron pan with 3 tbsp. of olive oil and turn the heat on to medium/medium-high heat.
While the pan is heating up season your sea bass with salt and black pepper.
In a dredging bowl combine your flour and polenta. Season with 1/2 tsp. of salt and 1/2 tsp. of fresh ground black pepper. Mix thoroughly with a fork.
Put your sea bass in the flour-polenta mixture and give it a solid coating. Let it sit for a couple of minutes.
Transfer the sea bass directly from the flour to the hot oil, making sure the oil is evenly distributed in the pan.
Allow the bass to cook for about 3 minutes, then flip it. We want to make sure all the sides are cooked.
Cut the half of the lemon you have left.
Plate the sauce first then place your bass on top. Place the lemon wedges in opposing corners of the plate. Sprinkle the last bit of basil over top,
Enjoy!