Step 1

In a medium bowl, with an electric mixer, beat the butter until light and fluffy.

Step 2

Add the chives, garlic, and salt and mix until thoroughly combined. Spoon the mixture in the shape of a log onto a piece of wax or parchment paper.

Step 3

Fold the paper over itself. Using your hands, shape the butter into a cylinder about 1 ½ inches wide (almost like making a Tootsie Roll). Once it is shaped, twist the ends to seal it.

Step 4

Place in the freezer to set, about 20 minutes. Refrigerate until ready to serve or up to a month.

Step 5

When ready to serve, slice the roll into ¼-inch-thick rounds and remove the parchment. (Only 4 slices of compound butter are need for this recipe.)

Step 6

Preheat the oven to 375 degrees Fahrenheit.

Step 7

Generously season the sea bass with salt and pepper. In a large cast iron skillet over medium heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet. Sear the sea bass, skin side up, until it is well browned and easily releases from pan, about 4 minutes. Flip over and cook until seared, about 1 minute. Transfer the pan to the oven and roast about 5 minutes or cooked to the desired degree of doneness.

Step 8

Serve each fillet with a slice of compound butter on top.