Begin by patting the Chilean sea bass dry on all sides using a paper towel. Sprinkle salt and pepper. 

Heat a non-stick skillet over medium heat. Add the salted butter and sliced garlic to the skillet. Once the butter is melted, carefully place the sea bass fillets in the skillet, skin side down. Allow them to cook for 5 minutes. 

Gently flip the fish using a spatula and add the lemon slices to the pan. Continue cooking for another 5 minutes or until the fish is easily flaked with a fork. Then sprinkle on the parsley.