To make the balsamic reduction, add the balsamic vinegar, red wine, sugar and salt to a small saucepan. Over medium heat, reduce the mix to about one-third the original volume and it has the consistency of honey. Add butter and mix until butter is completely melted.
For the fish, preheat the oven to 350F. Skin the sea bass filets and season with salt and pepper to taste.
Coat the side where the skin was removed with flour. Dip the same side into the beaten egg and then dip it into the cooked quinoa so that a layer of quinoa sticks to the egg.
Heat the oil in a pan, then add the fish quinoa-side down and fry until golden. Transfer the fish, quinoa-side up, to an oven-safe dish and bake 6 to 8 minutes until center of fish is cooked but juicy.
Melt butter in a pan, carefully add the blanched vegetables and lightly stir-fry. Add salt and pepper to taste.
Divide the stir-fried vegetables onto four plates, then add a filet, crust-side up, to each plate. Pour the balsamic reduction around the fish and garnish with mixed greens.