DIRECTIONS
Chop herbs.
Using tweezers, remove any bones from sea bass.
Pat fillets dry and score just through the skin in 4 places.
Diagonally cut each fillet in half and season with salt and pepper.
In a heavy skillet, heat oil and 1 TBSP butter over moderately high heat until foam subsides.
Sear fish, skin side down, about 3 minutes, or until skin is golden.
Turn fish over and cook 2 minutes more, or until just cooked through.
Transfer fish to 2 plates.
Remove skillet from heat and add wine to deglaze, scraping up any brown bits with a wooden spoon.
Stir in lemon juice, herbs, remaining 1/2 TBSP butter and salt and pepper to taste.
Spoon sauce over fish.