Set a dry skillet over medium heat. Put in the unpeeled garlic cloves and serranos. Roast, turning frequently, until soft and browned - about 15 minutes. Cool until handleable, then slip the skins off the garlic, pull stems off the serranos and roughly chop. 

Place in a food processor along with the cilantro, parsley, oil and salt. Process until nearly smooth. Set aside.

Pour the fresh lime juice over the sea bass, cover and refrigerate for 40 - 45 minutes, stirring every few minutes. When the sea bass is done - taste one to see if it is cooked as you like.  Drain off all but about 1/4 cup of the lime juice. 

Stir in the herb mixture. Taste and season with more salt if you think necessary. Serve and enjoy.