Cut the sea bass fillets into cubes and place in a bowl. Add the crushed garlic clove, mint, dill, salt, lemon juice and finally the Greek Yogurt Olympus. Mix well until mixture is smooth and let it rest in refrigerator for at least 20 minutes. Meanwhile place the salad and cucumber slices on a tray and arrange over the mixture of marinated sea bass. Garnish with sprouts, olive oil and pepper.