DIRECTIONS
Preheat the oven to 375-degrees.
Pat the fillets dry with paper towels and let the fillets come to room temperature, which should take about 10-15 minutes. This will help them cook evenly.
Season one side of each fillet generously with 1/4 tsp. of salt and 1 tsp. of cracked black pepper.
Heat oil in a medium-sized cast iron skillet or oven-safe saucepan over high heat for two minutes, or until the oil is shimmering.
Carefully place the sea bass fillets into the skillet, seasoned side down.
Sprinkle a little extra salt and pepper on the exposed tops.
Let the fillets sear over high heat for 2 minutes.
Do not flip the fish. Transfer the skillet into the oven and bake for 8 minutes, or until fish is opaque.
Melt the butter in a small saucepan over moderate heat.
Add the smashed garlic cloves and lemon zest to the butter.
Bring the heat to low and simmer, infusing the butter with garlic, for about 5 minutes.
Add the lemon juice and stir well to incorporate.
Continue to simmer on low for 2 minutes.
Discard the garlic cloves with a slotted spoon.
Plate the fish and drizzle each fillet with a TBSP of the garlic lemon butter sauce.