Begin by preheating your oven to 400°F (200°C). For easy cleanup, line a baking sheet or shallow baking dish with parchment paper or aluminum foil. Rinse the sea bass fillets under cool running water and use paper towels to pat them completely dry—this helps the herbs and oil adhere better.

In a small mixing bowl, stir together the olive oil, chopped parsley and dill, thyme, minced garlic, salt, pepper, and red pepper flakes if using. This vibrant blend will infuse the fish with herbaceous, citrusy flavor.

Lay the sea bass fillets flat on the prepared baking sheet. Generously coat both sides of each fillet with the herbed oil mixture, ensuring even coverage.

Gently lay the lime slices across the top of the fillets, allowing their juice to seep into the fish as it bakes. If using butter, scatter a few small pats over the surface of the fish for added richness.

Place the fish into the oven and bake for 15 to 20 minutes. Cooking time will depend on the thickness of the fillets. The sea bass is done when it becomes opaque and flakes apart easily when pressed gently with a fork.

Remove from the oven with care. Serve immediately, garnished with fresh lime wedges to squeeze over just before eating for a final bright note.