Pat the sea bass fillets very dry with paper towels (dry skin crisps better). Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Rub the lemon zest over the flesh side. Let sit at room temperature for 10 minutes while you prepare the vegetables and sauce ingredients.

Sear fillets

Heat a large heavy skillet (cast-iron or stainless steel) over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter and swirl to coat. When the butter stops foaming and the oil shimmers, place the fillets in the pan skin-side down. Press gently with a spatula for 10–15 seconds to keep the skin flat. Cook skin-side down without moving 4–6 minutes, until the skin is deep golden and crisp and the fillet is mostly cooked through (edges opaque).

Finish in pan

Flip the fillets carefully and cook flesh-side 1–2 minutes more until just cooked through (internal temperature about 125–130°F / 52–54°C for moist sea bass). Remove fillets to a warm plate and tent loosely with foil while you finish the sauce and vegetables.

Pan Sauce (seasonal - example: spring herb & white wine)

Sweat aromatics

With the skillet still over medium heat (add a touch more oil if the pan is dry), add the minced shallot and cook 1–2 minutes until softened and translucent. Add the garlic and cook 20–30 seconds until fragrant but not browned.

Deglaze & reduce

Pour in the white wine (or stock) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid simmer and reduce by about two-thirds, 3–4 minutes, concentrating the flavor.

Finish sauce

Lower heat to medium-low and whisk in 1 tablespoon butter until glossy. Stir in lemon juice and capers. Add the remaining tablespoon of butter and the chopped parsley and chives; swirl until the sauce is emulsified and slightly thickened. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to preference.

Serve

Spoon the warm herb pan sauce over the rested sea bass fillets and garnish with additional chopped herbs and a lemon wedge.

Vegetable Accompaniment (seasonal - example: spring asparagus & baby potatoes)

Cook potatoes

Bring a medium pot of salted water to a boil. Add halved baby potatoes and simmer 8–10 minutes until just tender when pierced with a knife. Drain and toss immediately with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and half the chopped thyme (if using). Keep warm.

Pan-roast asparagus

In a separate large skillet over medium-high heat, add 1 tablespoon olive oil. Add asparagus pieces in a single layer and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, 4–6 minutes until bright green and tender-crisp with slight char. Toss with remaining thyme and a squeeze of lemon juice.

Plate

Divide potatoes and asparagus between two plates. Place a sea bass fillet on each bed of vegetables, spoon pan sauce over the fish, and serve with a lemon wedge.