Season Chilean Sea Bass with a pinch of kosher salt and pepper
Heat coconut oil in cast iron skillet over medium-high heat
Once skillet is hot, place chilean sea bass skin side up on cast iron skillet
Let sear for 1 minute until seared edge is nice and crisp
Flip over, so the chilean sea bass is skin side down and sear skin
Turn heat down to medium / medium-low temperature, tent fish with tin foil and continue to cook until cooked thru
Meanwhile, melt butter in small sauce pan. Add minced garlic and saute until starting to brown Add minced rosemary and thyme. Season with kosher salt and pepper. Continue to saute until fish is fully cooked. Remove sauce from heat and stir in lemon juice.
Carefully, plate Chilean Sea Bass on serving plate. With a shallow, slotted spoon, gently garnish Chilean Sea Bass with rosemary, thyme, garlic sauce