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Season the sea bass fillets with salt and pepper. Heat clarified butter in an oven-safe pan over medium-high heat.
Sear the fish until golden brown on one side, about 3-4 minutes. Flip the fish and transfer the pan to the Oven.
Bake at 365 °F for about 5 minutes or until the internal temperature reaches 125°F (52°C).
While the fish is baking, melt the butter in a saucepan over medium heat. Add the shallots and sauté until soft.
Pour in the red wine and add the tarragon. Simmer until the wine is reduced and only ⅓ remain. Season with salt and pepper.
Strain the sauce to remove the shallots and herbs (optional).
Remove from heat and whisk in the chilled butter cubes until the sauce is smooth and glossy.
To serve, place a portion of mashed potatoes on each plate. Top with a sea bass fillet and drizzle the red wine sauce around the fish. Garnish with a sprig of fresh tarragon if desired. Enjoy your gourmet meal!