Season fish on both sides with salt and pepper, garlic, and lemon juice. Sprinkle diced chipotle chiles over top. Melt butter in large skillet, and brown fish on both sides. Transfer fish and all juices to a 9 x 14 pan. Arrange onion and potato slices around fish and place in oven. About 45 minutes before you plan to serve, turn the oven on to 375°. Bake for 30 minutes. Remove from oven, add tomatoes, pour wine over fish, and sprinkle with cilantro. Bake an additional 10 minutes, or until fish flakes easily with fork and potatoes are done.
Arrange fish on large platter with tomatoes, potatoes, and onions. Pour juices over fish and sprinkle with cilantro. Garnish with remaining lemon quarters and serve immediately.
The chipotle chiles, which are smoky jalapenos, canned in red adobo sauce, give sea bass an incredibly different and delightful flavor. When the chiles are baked together with wine, tomatoes, potatoes, and cilantro, the fish takes on a distinctive, mouth-watering flavor. This recipe serves 8. (Tip: Ask your fishmonger to cut your fillets into 6-oz portions when you purchase the fish.)