Step 1In a medium bowl, combine the minced black olives, olive juice and vinegar. Whisk in the olive oil and grape seed oil in a slow, gentle stream. Season to taste with salt and pepper.
Step 1Wash and dry the sea bass fillet thoroughly with paper towels, then cut crosswise into 4 equal pieces. Season the fish with a liberal pinch each of salt and pepper.
Step 2In a medium skillet, heat the oil over medium heat until hot. Add the fish, skin side down, and cook until the skin crisps, about 3 minutes. Remove the fish to a clean plate, skin side up. Wipe out the skillet, and let it cool.
Step 3Add enough vinaigrette to cover the bottom of the skillet. Add the fish, skin side up (surrounded but not covered by vinaigrette). Bring the vinaigrette to a simmer over medium heat and cook, basting the fish frequently, until it flakes easily, about 3 minutes.
Step 4Remove the fish to a plate, sprinkle with parsley and serve.