Remove the bass fillets from the refrigerator 10 minutes before cooking to bring them closer to room temperature.

Pat both sides of the fillets completely dry with paper towels, pressing gently but firmly to remove all moisture.

Season both sides of each fillet with kosher salt and freshly cracked black pepper and let sit for 2 to 3 minutes to adhere.

Heat a large stainless steel or cast iron skillet over medium-high heat for about 2 minutes until it is smoking hot.

Add 2 tablespoons of olive oil and heat until it shimmers, about 30 seconds.

Place each fillet skin-side down in the hot oil, pressing gently with a spatula for the first few seconds to ensure full contact, and cook undisturbed for 5 to 6 minutes until the skin is golden and crispy.

Gently flip each fillet and add the remaining 1 tablespoon of olive oil. Cook the flesh side for 4 to 5 minutes until the fish flakes easily with a fork.

During the last minute of cooking, add sliced garlic and fresh thyme to the pan. If using butter, add 1 tablespoon and let it melt into a foamy sauce that coats the fish.

Transfer the fillets to plates skin-side up, spoon the infused oil, garlic, and herbs over them, squeeze fresh lemon juice on top, and serve immediately.