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Season the sea bass with salt and pepper and dry on a paper towel.
Heat a stainless steel pan to medium high heat and once hot, add avocado oil. Once the avocado oil is hot and at it’s smoking point, add the fish filets, presentation side down. Let it cook on this side for 5-10 minutes until a golden crust has formed.
Once the first side is golden brown, flip the fish and decrease the heat to medium low. Add 1 tbsp of butter, 3 garlic cloves and rosemary. Baste the fish with the melting butter and herbs. Cook for another 3-5 minutes or until the fish’s internal temp reaches 130°F. Remove from the pan and discard the herbs and garlic.
Add 3 tbsp of water to the pan and bring up to a simmer. Once it is simmering, turn the heat off. Stir in 6 tbsp of cold butter to emulsify and combine with the water. As the butter melts, make sure you stir, this will allow the butter and water to emulsify together and become creamy. Keep adding butter if you want to thicken the sauce. The more butter you stir in, the thicker the sauce will get. Stop once desired thickness is reached. Season with salt and adjust accordingly.
Serve the beurre monte over the fish and enjoy!