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Pat the sea bass skin dry thoroughly before cooking
Season the non-skin side of the fish
Cook the fish skin side down in a little oil on low medium heat until it browns and releases from the pan
Ensure the skin gets nice colour without overcooking before the whole piece of fish is done, keeping temperature lower if needed
Turn the fish over and cook for about 1-2 minutes depending on thickness, basting with half the butter
Remove the fish and add the remaining butter to the pan, letting it brown slightly
Add the chopped anchovy fillets, capers, caper brine, minced garlic, fresh lemon segments and lemon juice, cooking for about 1 minute
Add the fresh parsley and cook for another 30 seconds, then season with pepper