Preheat the oven to 240°C.
Gut and clean the fish if your fishmonger has not done so. Sprinkle the coarse salt into the fish belly. Score the skin and insert the fresh bay leaves into the incisions.
Drizzle olive oil on to a baking tray. Place the sea bass on the tray and drizzle with a little more olive oil. Sprinkle a little more coarse salt on to the skin. Transfer to the oven and cook for 12 minutes.
Rinse the basmati rice, place in a saucepan and cover with water. Add a little salt to the water, bring to the boiling point and simmer for 10 minutes. Once cooked, stir in the creme fraiche and the grated parmesan. Mix well.
Plate the creamy rice and serve alongside the sea bass. Drizzle a touch more olive oil over the fish and add a final pinch of coarse salt.
«This recipe also works well with other fish such as sea bream.»