six ½ lb sea bass fillets, skinned and cut crosswise into 1¼ inch-wide strips
1 lemon rind, removed in strips with vegetable peeler
½ cup fresh lemon juice
1/3 cup white-wine vinegar
1½ tsp salt
½ tsp sugar
1½ cups extra-virgin olive oil
½ cup finely chopped fresh basil leaves plus basil sprigs for garnish
2 large garlic cloves, chopped
2 tsp dried hot red pepper flakes
1 cup dry white wine
2 bay leaves
2 parsley sprigs
½ cup finely chopped red bell pepper

In the bottom of a shallow dish large enough to hold the sea bass in one layer arrange the rind evenly. In a bowl whisk together the lemon juice, the vinegar, ½ tsp of the salt, and the sugar, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Whisk in ¼ cup of the chopped basil, the garlic, and the red pepper flakes. In a large kettle combine the wine, the bay leaves, the parsley, the remaining 1 tsp salt, and 4 cups water, bring the liquid to a boil, and reduce the heat to a simmer.

Poach the sea bass, covered, in the liquid in batches for 1½ minutes, or until it is just firm to the touch, and transfer it carefully with a slotted spatula to the dish with the lemon rind. Pour the marinade over the sea bass and let the sea bass marinate, covered and chilled, for at least 8 hours or overnight. Let the sea bass stand at room temperature for 1 hour, transfer it with a slotted spatula to small plates, and strain the marinade through a fine sieve set over a bowl. Whisk the marinade until it is emulsified and drizzle some of it over each serving. Sprinkle each serving with some of the remaining ¼ cup chopped basil and some of the red bell pepper and garnish each serving with a basil sprig.