In a large bowl, combine the mayo, rice vinegar, raw honey, salt, pepper, and dried parsley. Mix well. Add the shredded carrots and cabbage to the bowl and mix in with the dressing. Set coleslaw aside.
In a baking dish, coat the sea bass fillets with olive oil and salt and pepper to taste. Top with lemon juice. Then broil fish for 8 minutes.
Serve the fish with the coleslaw, fresh lemon wedges, and your favorite hot sauce. (A side of rice also pairs well.)