Season the fish with the sea salt. Rub with the spicy sour sauce and leave overnight in the fridge.
Grill the fish over medium hot coals or cook in the oven at 180c grill setting.
Once the fish is a golden colour, usually around 15 minutes, remove from the heat and leave to rest for 15 minutes.
Cut the spring greens in half, bring a pot of salted water to the boil and cook the greens for 1 minute.
Once cooked, immediately place the greens in iced water.
Once cooled remove from the iced water and allow to drip dry on a rack.
Drizzle some olive oil over the greens, sprinkle some salt.
Plate with the seabass and serve.