Roughly chop most of the cilantro and parsley, saving some for garnish.

Combine cilantro, parsley, garlic, tomatoes, onions, peppers, salt, pepper, and most of the spring onions in a large bowl.

Mash the ingredients with a pestle, gradually squeezing in lime juice.

Score the sea bass diagonally on both sides.

Stuff the vegetable-herb mixture into the slits and inside of the fish.

Cover the lobster halves with the vegetable-herb mixture, reserving some for later.

Heat olive oil in a large skillet over medium-high heat.

Arrange the sea bass and lobster, flesh side down, in the hot pan.

Cook for 2 minutes, then pour in coconut milk and bring to a simmer.

After 2 minutes, turn the fish and lobster over.

Add the remaining vegetable-herb mixture and cook for 10 minutes, or until the seafood is tender and vegetables are cooked through.

Transfer to a serving dish and garnish with cilantro, parsley, and spring onions.

Ladle dende oil (if using) over the top.