Whole bass I love, and especially when coupled with a sauted sweetcorn salsa.
Lightly brining any meat, really changes not only the flavour, but also the texture. Basically it is an osmotic process, simply put, this means the water is sucked out of the cells in the meat and replaced by the sugar and salt in the brine. It’s what happens when pork is turned into bacon, it’s a real flavour difference.
I like whole fish on the bone, I think they hold their succulence and flavour when cooked this way. Ask the fishmonger to do all the hard work for you, that way you can concentrate on the cooking.