Before anything else, pat the sea bass dry using a paper towel. This simple action removes moisture that could hinder browning during cooking. The drier the fish, the better the browning.

In a shallow dish, combine 1/4 cup of all-purpose flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. This flour mix will not only season the fish but also contribute to that beautiful golden crust we all love.

Take each sea bass fillet and dredge it in the flour mixture, ensuring to coat the entire surface. Shake off any excess flour. This step is crucial for that enticing crust once it hits the skillet.

In a large skillet (preferably stainless steel or non-stick), melt 1 tablespoon of unsalted butter over medium-high heat. Once the butter is frothy, add in the tablespoon of olive oil. This oil blend will maintain the rich flavor of the butter while raising the smoke point slightly.

Gently place the dredged fish into the skillet, cooking for about 3-4 minutes on each side. This is where magic happens! Keep the fish in place, especially if you’re using non-stick cookware. Shuffling it around might cause sticking and reduce the chance for a beautiful sear.

Once the fillets are deep golden brown and fully cooked, use a spatula to carefully transfer them onto a plate. Resist the urge to slice into the fish just yet—that lovely juicy interior is still waiting to be sealed in!

Turn the skillet heat down to low and pour in the 1/4 cup of white wine to deglaze. Scrape the bottom of the pan with a wooden spoon to pick up all those flavorful browned bits. Allow the wine to simmer until it’s almost evaporated, enhancing the flavor of your sauce.

Add the remaining 2 tablespoons of butter to the skillet, melting it into the wine. Once melted, toss in the minced garlic and freshly chopped herbs (oregano, thyme, and parsley). Sauté for about 30 seconds until fragrant—your kitchen will start smelling fantastic!

Pour in the 1/2 cup of chicken stock (or water) and bring the mixture to a gentle simmer. If you want a thicker sauce, simply let it simmer a little longer until it reduces to your desired consistency.

Turn off the heat and stir in the lemon juice—this bright touch of acidity balances the richness of the fish and the butter. Taste the sauce and adjust the seasoning if needed. Remember, a pinch more salt or pepper might really enhance those flavors!

Place the perfectly cooked sea bass back into the skillet, allowing it to soak in a bit of that lovely sauce. Serve it warm with the sauce drizzled generously over the top. Add lemon wedges on the side for that extra zing if desired!