Start by patting the Chilean sea bass fillets dry with paper towels. Season both sides generously with salt and pepper.
Place your skillet over medium-high heat and add the salted butter. Allow the butter to melt completely and foam.
Once the butter is sizzling, add the sliced garlic. Sauté for about 30 seconds until fragrant, but do not let it brown.
Gently place the seasoned Chilean sea bass fillets into the skillet. Cook for about 4-5 minutes without moving them.
Carefully flip the fillets over and cook for an additional 3-4 minutes, until opaque and flaky. Squeeze the juice of 1/4 lemon over the fillets during the last minute.
Remove the Chilean sea bass from the skillet and serve immediately, drizzling with remaining garlic butter.
