Pat the Chilean sea bass fillets dry with paper towels and season with salt and black pepper. Drizzle a little olive oil on each fillet.

In a large skillet, add a tablespoon of olive oil and heat over medium-high heat until shimmering, about 2-3 minutes.

Place the seasoned fillets in the hot pan and cook for about 4-5 minutes until the bottom is golden brown. Flip and cook for another 2-3 minutes until cooked through.

Prepare the sauce by combining lemon juice, soy sauce, honey, minced garlic, and a pinch of salt and pepper in a bowl. Whisk until smooth.

Pour the sauce over the fish and allow it to bubble gently for 1-2 minutes.

Add a couple of tablespoons of butter into the pan and swirl until melted and incorporated into the sauce.

Transfer the pan to an oven preheated to 400°F (200°C) and bake for 8-10 minutes, or until the fish flakes easily with a fork.

Garnish with fresh chopped parsley and serve hot, drizzling any remaining sauce over the fish.