Preheat the oven to 200'C.
Prepare the sea bass fillets by removing the pin bones and scoring though the skin three times.
Season the fish with salt and cook skin side down in a hot pan with olive oil until the skin is golden brown. Finish cooking in the oven until the flesh side is white and the thickest part of the fillet is cooked all the way through
Finely chop the garlic and shred the parsley leaves.
Wash the courgettes and cut them in very thin slices using a mandolin. Stack the slices up together and cut them in long thin strips of about 2-3 mm (julienne).
Heat up a pan with olive oil and pan-fry the 'courgette spaghetti' for 1 minute. Add the garlic and sweat for another minute. Season with salt and pepper and add the parsley.
Wash the clams under running water to remove the grit. Steam the clams with the white wine in a pan with a tight fitting lid for 3 minutes. When all the shells are open, the clams have cooked. Remove the clams from the pan. Reserve the liquid, reduce it to 50ml and then whisk in the butter.
Place the courgette spaghetti on the plate and top with the sea bass. Dot the clams around the plate and drizzle the sauce over the dish. Serve immediately.
«Make sure the clams are washed thoroughly. Don't eat any clams that haven't opened during cooking.»