Cut the sea bass fillet in half horizontally.

Season the inside of the fillet with salt and pepper.

Fill the center of the fillet with the chopped tarragon, dill, and flat-leaf parsley.

Reassemble the sea bass fillet.

Season the outside of the reassembled sea bass with salt and pepper to taste.

Wrap the seasoned sea bass in plastic wrap.

Steam the wrapped sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.

Remove the plastic wrap after steaming.

Use a very sharp knife to cut the steamed fish into eight 2-inch wedges.

Choose a flat, colorful plate for serving.

Stand one wedge on its end to display the herb filling.

Garnish the plate with fresh herbs.