Pat the Chilean sea bass fillets dry with paper towels and season with salt and black pepper, then drizzle with olive oil. Allow to rest for about 10 minutes.

In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat until shimmering.

Carefully place the fish in the hot pan, skin-side down (if applicable). Sear for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes.

In a bowl, whisk together lemon juice, soy sauce, honey, minced garlic, and a pinch of salt and pepper until smooth.

Pour the sauce over the fillets in the skillet and let it bubble gently while spooning it over the fish to coat.

Reduce heat to low, add butter to the sauce, and stir until completely melted.

Transfer the skillet to a preheated oven at 400°F (200°C) for about 5-7 minutes until fish is flaky.

Check doneness by flaking the thickest part of the fish with a fork; it should flake apart easily.

Sprinkle with freshly chopped parsley before serving for added color and flavor.

Plate the fish warm and drizzle with the buttery sauce. Serve with sides like vegetables or rice.