Chilean Sea Bass with Lemon Caper Sauce

First, prepare the garlic herb & butter rub. In a small bowl, combine 2 tablespoons of butter powder, 1 tablespoon of garlic powder, 2 teaspoons each of dried parsley, thyme, oregano, and dill, 2 teaspoons of salt, 1 teaspoon of fine black pepper, and some lemon zest. Rub this mixture generously onto the Chilean Sea Bass. Heat a cast iron pan until hot. Pan sear the seasoned Chilean Sea Bass until its internal temperature reaches a perfect 135F. While the fish cooks, prepare the lemon caper sauce using crispy capers, lemon, mustard, thyme, and cream (specific quantities and preparation steps for the sauce are not provided). Serve the pan-seared Chilean Sea Bass immediately, topped with the lemon caper sauce and accompanied by seared lemons for extra citrus notes.