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Heat the olive oil in a large skillet over medium-high heat.
Season the sea bass fillets with salt and pepper.
Place the fillets in the skillet and cook for 3-4 minutes per side, or until the fish is cooked through.
Remove the fillets from the skillet and set aside.
Add the saffron threads to the skillet and cook for 1 minute.
Add the white wine and butter and stir to combine.
Add the onion, bell pepper, garlic, and oregano and cook for 3 minutes.
Add the tomatoes and parsley and cook for an additional 5 minutes.
Add the red pepper flakes and stir to combine.
Return the sea bass fillets to the skillet and cook for 3-4 minutes, or until the sauce has thickened.
Serve the sea bass with the saffron-tomato sauce.