Lightly season the fish with salt and pepper before cooking.
Cook the sea bass at medium-high heat in a saucepan with enough butter and olive oil to coat the fish with, uncovered, for about 5 minutes on one side. This is called “basting the fish” and it allows it to develop a very beautiful buttery golden, crisp crust and ensures the outside of the fish cooks at the same time as the inside.
After basting, transfer the fish to a platter and cover loosely with foil to rest for 10 minutes. The internal temperature should be between 125 to 130 degrees for best results and you will know it is done when it is mostly translucent and the meat flakes apart with a fork.
While the fish is resting, finish the sauce. Place the pan on medium-low heat. Add in the liquids and spices. Gently stir the mixture to incorporate and bring it to a simmer.
The liquid should reduce by ½, if not add in more water (make sure to taste the liquid for seasoning before adding more salt). Then simmer for about 3 minutes.
Serving Suggestions: Serve the fish on a plate and pour the sauce over the top. Squeeze some lemon on the plate. Sprinkle a little fresh parsley on top and serve with a side of lemon wedges.