Instructions:
- Pat the Seabass fillets very dry with paper towels. Season both sides generously with salt and pepper.
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Place the fish in the hot pan and sear undisturbed for 4–5 minutes until a deep golden-brown crust forms.
- Gently flip the fillets. Reduce heat slightly to medium. Continue cooking for another 4–6 minutes until the fish is opaque throughout and flakes easily. Remove fish to a warm plate and tent loosely with foil.
- Lower the heat to low. Add the minced garlic (and red pepper flakes, if using) to the remaining fat in the pan. Sauté gently for about 30 seconds until fragrant.
- Pour in the lemon juice and broth. Scrape up any browned bits (the fond) from the bottom of the pan. Let this mixture simmer and reduce slightly for about 1 minute.
- Remove the pan from the heat. Whisk in the cold butter cubes, one or two at a time, whisking constantly until melted and emulsified into a glossy sauce.
- Stir in the fresh parsley. Taste the sauce and adjust salt/pepper as needed. Return the Seabass fillets to the pan momentarily to coat, or spoon the sauce generously over the plated fish.