Begin by patting your sea bass fillets dry with a paper towel. This step is crucial; moisture on the fish will prevent it from achieving that coveted crispy skin. Season both sides generously with kosher salt and black pepper. Then, dredge each fillet lightly in the all-purpose flour. Shake off any excess; you want a thin coating—the flour helps the fish crisp up beautifully.

In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. The fat should be hot but not smoking. You can test this by flicking a drop of water into the pan—if it sizzles, you’re ready!

Carefully lay the fish in the pan, skin side down. This will create a delicious crust. Cook without moving them for about 4-5 minutes, until the skin is golden. Flip the fillets, and cook for another 3-4 minutes on the flesh side until the fish flakes easily and is cooked through. Once done, transfer the fillets to a plate and keep warm.

In the same skillet, lower the heat to medium and add the remaining tablespoon of butter. Once melted, toss in the minced garlic and sauté for about 30 seconds until fragrant, but do not let it brown. Pour in the white wine to deglaze the pan, scraping up any flavorful brown bits left behind. Let it simmer for a minute, then add chicken stock, lemon juice, and capers. Allow the sauce to reduce for about three minutes until slightly thickened.

Once the sauce has reduced, stir in the chopped herbs and red pepper flakes. Taste and adjust the seasoning, adding extra salt or pepper as needed. The sauce should be bright, flavorful, and full of life.

Place the sea bass fillets on plates and drizzle the lemon garlic herb sauce generously over the top. Serve with lemon wedges on the side for an extra citrus kick. Enjoy!