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Use paper towels to pat the sea bass fillets dry, then season them with salt and pepper on both sides.
In a large frying pan or well-seasoned cast iron skillet, heat the oil and butter over medium-high heat.
Add the fillets, skin-side down, and pan-sear for 3 to 4 minutes on each side, depending on thickness, once heated. It can take 5 minutes on each side for fillets that are more than an inch thick.
If it’s still stuck when you try to flip it, it is not done. Hold on for another 10 to 15 seconds before trying again.
Use a meat thermometer to make sure the fillets are cooked through, aiming for an internal temperature of 140–145ºF (60–63ºC).
In the meantime, prepare lemon sauce by melting the butter in a small saucepan over medium-low heat until it is faintly browned, either before or while the fish is cooking.
Add the salt, pepper, and lemon juice and stir to combine.
Drizzle the seared sea bass with the lemon butter sauce before serving.