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Pat dry the fish filets, then season one side with salt and pepper.
Add 2 tablespoons of butter into a non-stick pan or skillet. Once hot, add the garlic and pan fry for a minute. Use a rubber spatula and spread to the side.
Add the remaining tablespoon of butter and, once melted, add the Chilean sea bass filets, seasoned side down.
Cook for 2-3 minutes, until the underside is golden. While the first side cooks, sprinkle with more salt and pepper.
Carefully flip the fish and cook for a further two minutes, or until fully opaque. You can also use a meat thermometer to check it reaches 145°F.
Remove the sea bass filets from the pan and drizzle each filet with pan juices.
Squeeze one quarter of the lemon over each piece of fish, and serve immediately.