Remove the striped bass from the refrigerator and let it sit at room temperature for 10 minutes.

Pat both sides of each fillet completely dry with paper towels to ensure crispy skin.

Season both sides of each fillet evenly with sea salt and black pepper just before cooking.

Preheat the skillet over medium-high heat for 2 to 3 minutes until a drop of water sizzles on contact.

Add 1 tablespoon of olive oil to the hot skillet and heat until it shimmers, about 30 seconds.

Carefully lay each fillet skin-side down in the pan and cook without moving for 5 to 6 minutes until skin is golden and releases easily.

Flip the fillets gently using a spatula and cook the flesh side for 3 to 4 minutes.

Check the internal temperature with a thermometer; it should reach 145°F in the thickest part of the fillet.

During the last minute of cooking, add 1 tablespoon butter, minced garlic, and thyme to the pan.

Tilt the pan and baste the fillets with the foaming butter and aromatics for 30 seconds.

Transfer the fillets skin-side up to warm plates and discard the thyme sprigs.

Add the remaining 1 tablespoon butter, lemon juice, and zest to the pan and cook for 15 to 20 seconds, then spoon the sauce over the fish.