Blend lime juice, herbs, spices, Worcestershire sauce, chilli, spring onions, and half the olive oil until smooth.
Marinate sea bass fillets in a dish for 15-20 minutes in the fridge.
Slice polenta into four pieces and dredge in seasoned flour.
Fry polenta in vegetable oil with thyme leaves for 2 minutes per side until golden.
Sauté okra, onion, garlic, and thyme in butter for 5 minutes until softened.
Fry sea bass fillets skin-side down in vegetable oil for 2 minutes until crisp.
Turn fillets and fry for 2 more minutes until cooked through.
Sauté tomatoes, spring onions, and chilli in vegetable oil for 4 minutes.
Add lime juice and seasoning to the tomato mixture.
Serve fish drizzled with olive oil alongside polenta, okra, and salsa.