Preheat oven to 425 degrees.
In a large cast-iron skillet, add the Sea Bass fillets, zucchini, grape tomatoes, onion and garlic.
Place a slice of lemon on top of each fillet. Add remaining lemon slices to the skillet.
Drizzle everything with olive oil. Add the white wine to the skillet. Season generously with sea salt and cracked pepper.
Roast for 20 - 25 minutes or until desired “doneness” is reached. Keep an eye on your fillets as you don’t want to overcook them!
I served this dish over mashed fingerling potatoes.