Preheat your oven to 400 degrees F (200 degrees C).
Give the Whole Sea Bass (1 pound) two cuts on the belly. Drizzle half the Olive Oil (1 tablespoon) in your roasting dish, place a layer of the Fennel Bulb (1) and rest the fish on top of it.
Open the cavity of the fish and add Salt (1/4 teaspoon) and Freshly Ground Black Pepper (1/16 teaspoon). Then add the Fresh Ginger (3/4 piece) and white parts of the Scallion (2). Place some Cherry Tomato (to taste) inside fish and finally, tuck in the Red Bird's Eye Chili Pepper (1) for a little kick and some Lemon (1/2) for a citrus punch.
All you have to do next is put the Fresh Ginger (1/4 piece), Lemon (1/2) and Cherry Tomato (to taste) on the top and sides of the fish. Drizzle the remaining Olive Oil (1 tablespoon) and go in with the rest of the Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/16 teaspoon). Drizzle on the Light Soy Sauce (1 tablespoon) over the fish as well. Then place on the middle rack of the oven uncovered for 25-30 minutes, depending on the size of your fish.
By roasting uncovered we’ll char the tomatoes so they’ll burst with sweetness. After about 25 minutes, crank the heat to “broil”, about 525 degrees F (275 degrees C) for about 5 minutes to give everything a lovely color. Serve hot and enjoy!