Mix olive oil and garlic together in a small bowl; brush onto sea bass fillets. Season fillets with salt and pepper. Melt butter in a small saucepan over medium-low heat and cook, stirring continually, until light brown, 3 to 4 minutes; add lemon slices and capers to the butter and continue to simmer for 2 minutes more. Season sauce with salt and pepper. Heat a skillet over medium-low. Pour any remaining olive oil-garlic mixture into the skillet and add the sea bass. Cook fillets until no longer translucent, 2 to 3 minutes per side; transfer to a serving platter and pour lemon-caper sauce over the fillets to serve.