Preheat oven to 450°F (232°C).

Wash, core, and slice the fennel bulbs thinly.

If using dried figs, reconstitute them by boiling in 1/2 cup of dry white wine for about 5 minutes, then drain.

Toss the sliced fennel with the figs.

Place the fennel and fig mixture in the bottom of a baking dish.

Place the sea bass on top of the fennel and fig mixture.

Pour the orange juice, grapefruit juice, and remaining wine over the fish and vegetables.

Drizzle the grapeseed oil (or olive oil) over the top of the fish.

Season with salt and pepper to taste.

Bake for 30 minutes, or until the fish is cooked through and flakes easily with a fork.

Let rest for 5-10 minutes before serving.