Step 1: Prepare the Fish

Start by patting the Chilean sea bass fillets dry with paper towels. This helps the fish cook evenly and gives it a nice sear. Season the fillets with salt and pepper on both sides.

Step 2: Heat the Pan

Place a large skillet or frying pan over medium-high heat. Add olive oil and heat until the oil starts to shimmer but not smoke. Add the butter and let it melt until it starts to foam.

Step 3: Cook the Fish

Place the sea bass fillets into the hot pan, skin-side down (if your fillets have skin). Let the fish cook for about 3-4 minutes without moving it. You’ll see the edges turning golden brown, which indicates it’s ready to flip.

Step 4: Flip the Fish

Carefully flip the fillets using a spatula or tongs. Cook for another 3-4 minutes on the other side, depending on the thickness of the fish. The fillets should be opaque and easily flake apart with a fork.

Step 5: Add Flavors

Once the fish is cooked through, add the minced garlic to the pan and sauté it for about 30 seconds. Squeeze in fresh lemon juice, and for a richer flavor, add a splash of white wine (optional). Stir everything together and cook for another minute.

Step 6: Garnish and Serve

Remove the fish from the pan and transfer to a serving platter. Drizzle the flavorful garlic-lemon sauce over the fillets. Garnish with freshly chopped parsley for a vibrant touch.