In a large saute pan over medium high heat add olive oil. Season the bass with salt, pepper, and freshly squeezed lime juice.
Place the sea bass into the hot pan and sear on each side until golden in color. You do not want to overcook or undercook the fish so keep an eye on it. Using a fish spatula gently transfer the fish to a plate and make the sauce.
Heat a medium saute pan over medium high heat with olive oil. Add in the papaya and shallots. Cook until both the papaya and shallots are soft, just a couple minutes.
Turn the heat up to medium high heat. Whisk in the vinegar and white wine, and bring to a boil for about 4 minutes.
Add in the butter and whisk until it creates a homogenous emulsified sauce.
Sprinkle with a little bit of salt and remove from the heat.
Spoon lentils onto a serving plate, place a piece of fish on top and gently
pour beurre blanc over top. Garnish with fresh cilantro and fresh chunks of papaya. Repeat for every serving.