Begin by rinsing the fresh sea bass fillets under cold water and patting them dry with paper towels. Season the fish on both sides with kosher salt and freshly ground black pepper.

In a large non-stick or cast-iron skillet, pour in extra virgin olive oil and heat over medium-high until it shimmers, about 2-3 minutes.

Gently place the seasoned fillets skin-side down in the hot skillet. Cook for 4-5 minutes without moving them.

Carefully flip the fillets using a spatula and cook for an additional 2-3 minutes. Transfer the sea bass to a plate and cover lightly with foil.

In the same skillet, reduce the heat to medium and add minced garlic to the leftover oil. Sauté the garlic for about 30 seconds.

Add in fresh lemon juice and lemon zest, scraping the bottom of the pan to lift the flavorful browned bits.

Gradually whisk in the unsalted butter or plant-based butter until melted and emulsified. Stir in freshly chopped parsley.

To serve, place the crispy sea bass fillets on a plate and spoon the lively lemon sauce over each piece. Garnish with thin lemon slices or wedges.