Into a large heavy pan with a lid, place shallots, bell pepper, tomatoes, garlic, wine, stock, thyme and ½ t salt. Bake, covered, for 20 min.
Pat sea bass fillets dry with paper towels. Carefully remove pan from oven and arrange filets in pan on top of sauce, nestling them in a bit. Sprinkle fish with remaining ½ t salt and dot with butter.
Return pan to oven, uncovered. Bake until fish reaches an internal temperature of 140°F, about 15 to 20 min.
To serve, place fish on couscous and sprinkle with basil and pepper.
* Substitute zoodles, quinoa or bulgur wheat for couscous
