Divide the sea bass into 4 pieces about 7 oz each.
Season the sea bass in an oven dish with butter, salt, pepper, julienned onion, lemon juice and white wine.
Cut pieces of aluminum foil big enough to fit the piece of sea bass and the filling. Put the sea bass at the center of the paper, buttered, and add mung bean sprouts, cherries and rough bindweed fruit filling around it.
Close the papillote and cook on the grill for 20 minutes, without opening until the moment of serving.